Peel the eggs and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl. Set egg whites aside.
Add mayonnaise, tuna, and anchovies to the bowl with the yolks, and mash with a fork until mixture is well blended and almost smooth. Spoon tuna mixture into egg whites. Serve chilled or at room temperature.
1 large egg, room temperature
1 1/2 cups extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon sherry vinegar
In a blender, combine the egg with about 1 teaspoon of the oil and the salt. On low speed, blend until combined.
With the blender running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.
Transfer the mayonnaise to a bowl, and stir in the vinegar. Serve immediately, or refrigerate, covered, for up to 2 days.
Yield: 1 1/2 cups
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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