Instructions: Hard boil eggs, 10 minutes. Allow to cool.

Halve eggs and remove yolks.

Place yolks, tuna, anchovy, mustard, capers, lemon juice, brandy, herbs and seasoning in food processor and blend to a soft, smooth paste.

Fill paste into a piping bag with a star nozzle, pipe rosettes into egg whites, garnish each egg with a 1/2 olive and a small sprig of parsley.

Arrange on a plate lined with lettuce and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.