Ingredients Jump to Instructions ↓

  1. 24 black olives, pitted

  2. 8 anchovy fillets

  3. 1/2 cup olive oil

  4. 2 ounces tuna fish

  5. 3 tablespoons capers, drained lemon juice to taste cognac to taste

  6. 6 hard-cooked eggs, halved

  7. 12 1/4-inch thick tomato slices

Instructions Jump to Ingredients ↑

  1. In a blender or processor, puree the olives, anchovies, olive oil, tuna, and capers. Correct seasoning with lemon juice and cognac. Arrange egg halves, cut side down, on tomato slices and coat with the sauce. Sauce can be prepared 2 to 3 days before. Arrange shortly before serving.


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