13198 Serves 6. Wed Aug 06 08:26:37 -0700 2008 Thu Feb 05 19:13:15 -0800 2009 Licensed http://www.chow.com/recipes/13198 Fri, 06 Feb 2009 03:13:15 GMT

Remove the egg yolks and force through a sieve. In a bowl, beat the yolks with the olives, minced capers, cognac, tuna, mustard, plenty of black pepper, and just enough olive oil to bind. Mound the mixture into the whites and decorate with 3 capers each.

Arrange tomato slices on a platter. Toss the green beans with enough vinaigrette to coat lightly and put in the center of the platter. Lightly coat the tomatoes with some of the vinaigrette and top with the eggs. Coat eggs with the remaining vinaigrette.

For the best flavor, this dish should be served at just below room temperature. You can prepare the eggs, sauce, and beans the day before, but let them come to room temperature before arranging and serving.

]]> http://www.chow.com Terence Janericco 50 Main 6 hard-cooked eggs, halved

]]> 6 black olives, minced

]]> 2½ tablespoons capers, minced

]]> 2 tablespoons cognac

]]> 4 teaspoons tuna fish

]]> ½ teaspoon Dijon mustard

]]> black pepper to taste

]]> olive oil to taste

]]> 36 whole capers

]]> 3 peeled tomatoes, sliced

]]> 2 cups cold, cooked green beans

]]> ¾ cup vinaigrette

]]>