Eggs Stuffed with Tuna and Capers

Drain tuna. Mash yolks with tuna and mayonnaise. Season with salt and pepper. Chop capers and stir into mixture. Transfer mixture to a pastry bag with a large, round tip. Pipe mixture into egg white halves. Rinse and slice tomatoes. Use the two outer slices of tomatoes as lids for the stuffed egg halves. (Save remaining tomato slices for another use.) Place dots of mayonnaise on the tomato lids and sprinkle with herbs to taste.