Eggs Stuffed With Tuna

Preparation:

Preparation: Boil the eggs by placing them in cold salted water and calculating 10 minutes from the start of boiling. Let them cool, peel them and cut them in half lengthwise. Collect the half yolks in a bowl and break them with a fork, reducing them to a cream. Add the drained and chopped tuna and work it with the eggs to form a homogeneous mixture. Add the chopped parsley, all the coarsely chopped capers (minus 8 which will be used for decoration), the oil and the lemon juice. Work well, taste and adjust with salt and possibly lemon. Fill the egg half shells with this stuffing and decorate with a sprig of mayonnaise on which you will place a caper. Serve cold on a bed of ripe cherry tomatoes, garnishing with sprigs of parsley.