Deviled Eggs with Tuna

[image: deviled eggs with tuna alongside olives and marinated peppers/mushrooms]
[image: deviled eggs with tuna alongside olives, pickled peppers, and marinated mushrooms]

Where this cookbook gets annoying is when it assumes sizes are standard throughout the world. This recipe just calls for “1 tin of tuna.” So… three ounces? Six? Eight? Kind of a giant range there. We used Tonnino tuna, which came in a 6.7-oz. jar, but we didn’t use all of it. I’m going to recommend a 5-oz. can, but taste the mixture and adjust to your liking. (A different recipe called for “2 packets of cooked octopus.” Thank you, that is super helpful.) In the book, this recipe was served on top of toasts, which required slicing off the bottoms of each egg half. That seemed unnecessarily fussy (and probably the egg would just slide right off the toast onto your lap anyway) so we just made them as deviled eggs.

6 eggs
2 pickled red cherry peppers (we got ours at the supermarket olive bar, the extras are in the middle of the plate in the photo)
1 small chili pepper, minced (we used a SUPER CHILI from my garden, but any 2–3 inch red chili would work)
2–3 Tbsp mayonnaise
1 5-oz. can of tuna in olive oil
1 Tbsp mixed fresh tarragon and parsley, chopped
Salt and pepper, to taste
Extra fresh chopped parsley for garnish

Hard boil the eggs using your preferred method. Peel them and cut in half lengthwise. Mince one of the cherry peppers and cut the other into 12 strips (mince the rest if there’s any left over). Empty the egg yolks into a bowl. Add the mayonnaise, tuna, herbs, and both varieties of minced peppers. Mix together and taste for seasoning.

Scoop yolk mixture back into eggs, rounding the tops nicely. Garnish with the reserved strips of cherry pepper and a sprinkle of parsley.


Altered very slightly from a recipe by Tyler Florence

7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup brandy
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. (This is basically a zabaglione.) Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, brandy, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for at least 4 hours and up to two or three days before serving.