Portuguese Tuna Salad

INGREDIENTS

1 can of good-quality tuna (in olive oil, drained)

2 handfuls of fresh arugula

1 large Cœur de Bœuf tomato, sliced or roughly chopped

1/2 cucumber, thinly sliced or diced

1 cup cooked or canned chickpeas, rinsed and drained

2 large boiled eggs, sliced

2 tbsp extra virgin olive oil (try Mondegão for a full, peppery note)

Juice of 1/2 lemon

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

METHOD

Step 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper until emulsified.

Step 2
Chop the cucumber and tomato into small chunks. Add to a large bowl with the chickpeas. Pour over the dressing and toss gently.

Step 3
Arrange the arugula on a serving platter. Spoon over the dressed chickpeas, tomato, and cucumber. Flake in the tuna and add the sliced boiled eggs.

Step 4
Finish with a drizzle of olive oil and a final crack of black pepper. Serve immediately.