Tonnato-Stuffed Eggs

Directions

1. 1
   Put the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.
2. 2
   Bring to a boil over high heat.
3. 3
   Remove from the heat, cover, and set aside for 15 minutes.
4. 4
   Transfer the eggs to a bowl of half ice and half water.
5. 5
   Cool completely, then peel under cold running water.
6. 6
   Cut the eggs in half lengthwise and remove the yolks.
7. 7
   Keep the halves of the whites intact.
8. 8
   Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
9. 9
   Add the mayonnaise and stir until smooth.
10. 10
    Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor.
11. 11
    Process until smooth and creamy.
12. 12
    Stir into the yolks and season with salt and pepper.
13. 13
    Mound a heaping spoonful of the yolk mixture into the cavity of the whites.
14. 14
    Garnish with a celery leaf and an olive.
15. 15
    Keep chilled until ready to serve.