Murcian tomato salad with tuna (Ensalada murciana)

1. Hard-boil the eggs for 10 minutes, cool in cold water, peel and quarter.

2. Drain the tinned whole peeled tomatoes (keep the juice for another dish) and roughly chop or tear them by hand.

3. Finely dice the onion (ideally a sweet red onion) and soak in cold water for 5 minutes to take off the sharpness, then drain.

4. Put the tomatoes in a bowl, sprinkle with the onion and top with the drained tuna broken into large flakes and the black olives.

5. Season with salt, drizzle generously with olive oil and garnish with the egg quarters.

6. Serve cold with bread.

Tip: In Murcia this is the "mojete" salad: tinned tomatoes aren't a compromise but part of the original recipe – you can make it all year round.