Place the eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 9 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and roughly chop.
Place the tuna, cooled chopped eggs, cream cheese, capers and lemon juice into a food processor. Process until just combined. Serve immediately with crusty bread or crackers or prepare several hours in advance and refrigerate until ready to serve – buon appetito.