Makes 16 pieces

Ingredients
8 – 10 eggs, boiled and chilled
5 ounces can of tuna chunk light in oil (Italian brand if available)
¼ cup mayonnaise
2 Tablespoons parsley
2 anchovy fillets, mashed
2 yolks

Peel the eggs and cut them in half around the belly (not pole to pole). Remove the yolks and save 2 for the filling. In a bowl combine the rest of the ingredients, mashing it with the back of a fork. Fill the eggs with the tuna filling and garnish.