Portuguese black-eyed bean and tuna salad

Ingredients

• 600 g drained cooked black-eyed peas
• 2 tins drained tuna (240 g)
• 3 eggs
• 1 small onion
• 1 bunch parsley
• 60 ml olive oil
• 20 ml vinegar
• Salt and pepper

Step-by-step method

1. Hard-boil eggs until firm and allow to cool.
2. Drain black-eyed peas and tuna into a salad bowl.
3. Add finely chopped onion and parsley and mix gently.
4. Dress with olive oil, vinegar and pepper.
5. Top with sliced eggs and serve promptly or chilled safely.