How to make it:

Boil the eggs in a pan and leave them to cool before peeling them. Cut the peeled eggs in half lengthways. Remove the yolks and put them in a bowl with the drained tuna, finely-chopped capers and the oregano. Add the mayonnaise, salt and extra-virgin olive oil then blend together with a hand blender to make a thick, creamy sauce.
Use a spoon or a piping bag to top the scooped out egg whites with the sauce mixture, and add an olive to each one as a pupil. If you like, you can create a bloodshot look by decorating each eye with ketchup “veins”.