One of my husband Bill's favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce; it is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never stopped making them, even though the food police decreed them taboo for the longest time. In fact, as of October 2000, the position of the American Heart Association is that an egg a day is okay. null Eggs and tuna, like veal and tuna, are a happy marriage, and a couple of these stuffed eggs are substantial enough to make up a light lunch. null The most important thing to learn from this recipe is how to boil eggs. In fact, as Julia Child taught me, the paradoxically correct method is not to boil them. You start the eggs in cold water, bring them just up to a boil, pull them off the heat, and let them sit. "Boiling" the eggs this way eliminates tough, chewy whites and the nasty green line that others runs between the yolks and the whites. Try it. You'll be amazed.
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New Orleans-Style Italian Salad
