2. Cut the tomato into small pieces, leaving them in some of their juice (they should not go dry)

3. Dice the onion

4. Dress with salt and oil

5. Add the tuna, stir and add the olives, decorating with slices of egg
SUGGESTIONS

Add salt to the cold water used to boil the eggs in order to stop them from splitting open.

In order to know when the egg is hard, we can use a piece of advice from Auntie Josefa Galindo Lerma from El Palmar: when the water starts to boil, say a Credo (prayer) and by the time you have finished they will be done.

Before adding the tomato juice, check that there is enough from the chopped tomato alone

If there are no new onions you can use older ones.