Shell the eggs and halve them lengthwise. Set aside the yolks of
4 eggs for the mimosa and put the other yolks in the bowl of a food
processor. Add the tuna, creme fraiche, capers, anchovy paste, the
reserved oil, rum, curry powder, citrus zest and salt and pepper
to taste. Process for 1 minute, until the mixture has a creamy consistency.
It should not be too thin.
Fill the eggwhite halves with the tuna cream, returning them to
their original shape. Arrange them on a large round platter.
Grate the reserved egg yolks over the stuffed eggs to cover with
the mimosa. Keep in a cool place until ready to serve.
Serve with lettuce leaves, tomato slices and black olives.
NOTE: These eggs may be prepared several hours ahead; it can only
Recipe reprinted by permission of Weldon Russell. All rights reserved.