STUFFED EGGS WITH TARRAGON AND TUNA

These can be made a few hours in advance and kept cold in a covered container. You may want to boil an extra egg or two to allow for peeling mishaps.

6 eggs

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2 T. finely chopped fresh tarragon

2 T. good olive oil

1 T. capers, chopped

2 T. (finely flaked) tuna packed in olive oil

salt and freshly ground pepper

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Place the eggs in a saucepan and add cold water to barely cover. Cover the pan and bring to a boil, then remove the pan from the heat and let stand for 12 minutes. Remove the eggs to a bowl of ice water.

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Peel the eggs, cut them in half lengthwise and remove the yolks to a mixing bowl. Cut a very thin slice off the rounded base of each egg white so that the egg halves will stand upright.

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Add the tarragon, olive oil, capers, and tuna to the egg yolks. Season to taste with salt and pepper. Spoon the yolk mixture into the egg white shells.

Wines: dry whites, light reds, fuller-bodied reds

Compliments seafood, cured meats