Instructions: Peel eggs, and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl.

For the Mayonnaise: In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed. With the blender still running, add remaining olive oil in a slow, steady stream until 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 well.

Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit the anchovies from the stuffing mixture and chop them for garnish to place on top of the stuffed eggs.) Spoon into egg whites. Serve chilled or at room temperature.

This recipe yields 10 servings.

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