1 c. mayonnaise
3 1/2 oz. can white meat tuna, drained
1 tbsp. lemon juice
1 tbsp. light cream or plain yogurt
1 tsp. capers, drained and chopped
6 lg. eggs, hard boiled
Pimiento, fresh roasted or canned, cut into 24 thin strips
2 oz. can anchovies

Put mayonnaise in blender or food processor with tuna, lemon juice and cream or yogurt; work until smooth. Stir in capers. Halve eggs lengthwise and arrange 3 halves, cut side down, on four plates. Spoon tuna sauce over eggs and decorate with crossed pimiento strips. Halve anchovy fillets, curl and place between egg halves. Sprinkle on additional capers, if desired. Serve garnished with fresh dill sprigs or Italian parsley. Tonnato is a traditional Northern Italian chilled tuna sauce, sometimes served over cutlets.