Using a fine sieve, drain Tonnino Tuna over a medium bowl. Gently slice the whole tuna filets. Reserve 2 tablespoons flaked tuna for creamed mixture
Combine room temperature cream cheese, sweet chopped pimientos, with liquid, lemon juice, capers, prepared horseradish, 2 tablespoons flaked Tonnino tuna, salt and pepper, in a medium sized food processor.
Process mixture until smooth, about 3 minutes. Using a spatula, scrape the sides of the bowl to pick up any large clumps of cheese and process for another 3 minutes. When mixture is smooth, stir in finely chopped chives.
Using the spatula, remove mixture to a medium piping bag fitted with a large hole pipping tip.
Gently remove all the leaves from the endive bulb. Remove and discard any damaged endive leaves. If the leaves become too difficult to remove, cut the root end with a knife to release them.
Lay the larger endive leaves on a large serving plate in the shape of a star. Fill the round space in the middle with a layer of micro greens or herbs.
Pipe a dollop of the creamed tuna mixture onto the lower portion of the endive leaf. Continue until all the lower leaves are done. Garnish each dollop of creamy tuna mixture with a piece of sliced tuna filet, edible orchids and capers.
Once the lower layer is completed, continue with the smaller leaves and place them on top of the micro greens in a star shape. Garnish each accordingly and serve immediately.
The appetizer can be made ahead and stored in the refrigerator, covered loosely with plastic wrap.