The Weekend Daily Dish

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Deviled Eggs with Tuna and Black Olives By Annie Copps

Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party—be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don't eat them before your guests arrive.
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