Tunisian-style chopped tuna salad

Method

1. Boil the eggs for 6½-7 minutes, depending on how hard-boiled you like them, then run under cold water for a minute or two to halt the cooking process.
2. Quarter the tomatoes, discard the watery seeds, then cut the flesh into just under 1cm pieces. Dice the deseeded cucumber, pepper, red onion and apple to the same size, then tip onto a large serving platter with the olives and chopped fresh mint. Strain the tuna oil into the salad.
3. Mix up a quick dressing in a bowl using the extra-virgin olive oil, balsamic vinegar, dried mint and lemon juice, then stir that into the salad. Top with the flaked tuna, quartered eggs and reserved mint leaves.