1. Boil the eggs for about 10minutes

2. Put them in cold water and then remove the shells

3. Cut the eggs length-ways in half

4. Arrange the eggs on a serving plate

5. Mash the tuna together with the oil from the tin

6. Stir in the lemon juice and the mayonnaise

7. Finely chop half the anchovies and the capers and reserve the other half for the garnish

8. Add the anchovy mixture to the tuna mixture

9. Add enough milk to give the sauce a thick, double cream consistency

10. Season with black pepper

11. Spoon the sauce over the eggs

12. Cut the remaining anchovy fillets in half lenghth-ways

13. Arrange them in a zig-zag fashion

14. Place a caper in the center of each diamond and garnish with the lemon wedges or sprigs of parsley

List of ingredients required:

2 tablespoons lemon juice
1 and 3/4 (50g) tin of anchovies
12 eggs
7 oz (200g) tin of tuna in oil
285ml mayonnaise
1 level tablespoon capers
4 to 6 tablespoons milk
Salt and freshly ground black pepper
lemon wedges or parsley (garnish)