Drain the water from the tuna can and place the fillet in a bowl. Tear up with a fork.
Boil the eggs hard, let them cool down, then peel them and cut them into small pieces. Mix with the tuna. Do the same with the shallot. Mash the mass with a fork.
Add mayonnaise. I use a high-quality purchased item (hopefully the image used is not prohibited advertising) or I do it myself. It's not worth it for 2 tbsp. The mass is rather firm and not very spreadable. If this is desired, the proportion of mayonnaise must be adjusted upwards significantly. In my opinion, it covers the taste of the tuna.
Only when the mixture is mixed, stir in the capers. Season to taste with salt and pepper and refrigerate until used. This goes well with baguette or pumpernickel.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.