• Arrange eggs in a pot. Fill with cold water covering 1" above the eggs and add salt and vinegar to prevent the eggs from cracking and leaking during cooking. Bring to a boil then cover pot with a lid. Turn down the heat and cook for 10 minutes. Immediately after cooking, cool the eggs in a cold water and ice bath for at least 10 minutes.
• While eggs are still cooling in the water tap each egg with a spoon to make a small crack. This will help you peel the eggs easily.
• Peel the eggs, cut in half lengthwise.

Prepare the filling

• Remove eggs yolks and place them in a blender cup.

  Add tuna (previously drained), capers and mayo to the egg yolks.
• Blitz with a blender until smooth. Taste and adjust for salt, pepper. If needed add a bit more mayo. The consistency should be thick enough to pipe the filling.
• Place the filling in the pastry bag. You can use a decorating tip or simply pipe it from the cut off angle of a zip-lock bag.
• Pipe a generous amount of filling in egg halves. Before serving decorate with tortilla chips.
• If you’re not planning to serve them immediately, place the eggs in a deep dish and cover with plastic wrap. Store in the fridge until ready to serve. When ready to put on the table decorate with tortilla chips making sailboats.