Add 6 organic eggs into a sauce pan, fill the sauce pan with water (about 1 inch above the eggs), and heat the sauce pan with a HIGH heat, once the water comes to a rolling boil, place a lid on top and turn off the fire

After 10 minutes remove the lid from the sauce pan and transfer the eggs to a bowl with cold water for 5 minutes, then crack the eggs (I like to roll each egg on a flat surface for 20 seconds before I peel it, makes it a lot easier to peel), cut them in half and add the egg yolks into a bowl, set the egg whites aside

Crumble the egg yolks in the bowl with a fork until well crumbled, then add a ¼ cup of mayonnaise, 1 teaspoon of dijon mustard, 1 finely minced clove of garlic, 1 tin of high quality Spanish tuna (oil drained), season with sea salt and a generous portion of freshly cracked black pepper, and mix everything together until well mixed

Evenly divide the egg yolk mixture into each egg white (I did it with a spoon), then cut a jarred roasted red bell pepper into thin strips and add 2 strips on top of each deviled egg, top them off with a little dried parsley