In medium saucepan, cover eggs with cold water. Place over high heat and bring to boil. When boiling, turn heat off and cover. Remove from heat and let cool 1 minute.
Place eggs in colander under cold, running water 1-2 minutes. Peel eggs under the water and use kitchen towel to dry.
Cut eggs in half lengthwise and scoop out yolks. Transfer yolks to small bowl along with tuna, mayonnaise, jalapeno and capers. Stir well until combined.
Place egg whites on platter, center-side up, and fill with tuna mixture. Garnish with ground paprika or chili.