Peel and cut the eggs lengthways in half.
Gently remove the egg yolks and put them in a bowl.
To the bowl add the tuna, chopped anchovies, mayonnaise, olive oil and a pinch of salt.
Mix everything with a fork until obtaining a fairly smooth consistency. Taste and season again if needed.
Spoon the tuna mixture into the cavities of the egg whites.
Leave in the fridge for about 20 minutes to set.
Decorate with capers or chopped chives moments before serving.