Eggs Mimosa with Tuna Mousse

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 improve them.