Boil eggs for 8-10 minutes. Then rinse with cold water and peel. Meanwhile, for the cream, peel and chop the onion and garlic. Drain the tuna. Wash the basil and remove the leaves. Puree tuna, mayonnaise, onion, 4 basil leaves and cucumber water.
Add capers. Season to taste with salt, pepper and lime juice. Halve the eggs. Arrange eggs with cream on a plate. Garnish with caper apples and remaining basil
With 8 people: