Portuguese black-eyed pea salad with tuna (Salada de feijão-frade)

1. Soak the black-eyed peas for 4-6 hours, then boil in salted water for 30-40 minutes until tender but not falling apart; drain and cool (about 600 g drained if canned).

2. Hard-boil the eggs for 10 minutes, cool in cold water, peel and cut into wedges.

3. Very finely chop the red onion, finely chop the parsley and grate the garlic.

4. In a bowl whisk the olive oil with the wine vinegar, garlic, salt and pepper.

5. Add the peas, onion, parsley and the drained tuna broken into large flakes, and toss gently.

6. Top with the egg wedges and serve cold or at room temperature as a light lunch or with grilled fish.

Tip: The Portuguese eat black-eyed peas with almost everything in summer – mix the salad 30 minutes before serving, because warm peas soak up the dressing better.