By Craig Claiborne
Peel the eggs and cut them into halves. Force the yolks through a fine sieve into a mixing bowl; reserve whites.
Add tuna, mustard, butter, parsley, garlic and mayonnaise to the yolks and mix well to make a paste. Add lemon juice, Tabasco, and salt and pepper to taste.
Use the mixture to stuff the egg whites. Arrange the eggs neatly on a platter and garnish each with a caper.