8 hard-boiled eggs, peeled
6 oz. Carvalho Minimal-Mercury Tuna, drained
2 T. cream cheese (at room temperature)
2 T. extra-virgin olive oil
1 T. dark rum (optional)
1 t. curry powder
1 lemon or lime
1 T. capers in brine, rinsed and drained
Salt and pepper
Cut eggs in half lengthwise. Remove yolks, reserving three yolks for the mimosa.
Put the remaining yolks in a food processor or blender with the tuna, cream cheese, olive oil, rum, curry powder, and salt and pepper (to taste). Grate the zest of the lemon, then halve it, and squeeze out 1 tablespoon of juice. Add zest, juice, and capers to the food processor. Process at medium speed to a thick, creamy consistency (about 1 minute).
Fill egg white halves with the tuna mixture, using enough of the mixture to round out the egg in nearly its original shape. Arrange eggs on a plate. Press the 3 remaining yolks through a stainless steel fine-mesh sieve over the top of the eggs to create the mimosa. Keep in a cool place until ready to serve. Serves 8.
--Adapted from Williams-Sonoma Soups, Salads & Starters, Oxmoor House, 2004.
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