Recipe by twissis
This recipe by J.B. Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std. According to the author, the word tapenade derived from tapeno, the Provencale word for capers. This tapenade can be made in a food processor, packed into a jar, covered w/a film of olive oil & refrigerated for many months. Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies)
Top Review by awalde
So delicious! The congac addition to the filling made this special. I doubled the quantity of the filling ingredients, so I used the required amount for the filling and with the remaing I prepared a wonderful tuna salad adding some balsamico and chopped red pepper.<This would be perfect dish to offer for a buffet. I will make this again for sure. Made for Culinary Quest 2014.
- 12 hardboiled egg (halved lengthwise)
- 3⁄4 cup ripe olives (preferably oil-packed Mediterranean olives, pitted & chopped)
- 8 anchovy fillets
- 2 ounces tuna (See Note)
- 1⁄2 tablespoon dry mustard
- 3⁄4 cup capers (rinsed & drained)
- 1⁄3 cup olive oil
- 1⁄4 cup cognac
- black pepper
Directions See How It's Made
- Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.
- Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.
- Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.
- Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.
- Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.
- NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.