Tuna and Bean Salad

Cover the beans with cold water and let them soak for 4–5 hours or overnight.

Drain the beans and replace with fresh water, then bring to a boil and cook for about 1.5–2 hours, until fully tender. Season with salt near the end of cooking.

Boil the eggs for 10 minutes from the moment the water starts boiling. Cool them down by covering with cold water.

Dice the cucumber into small cubes.

Remove the parsley leaves from the stems and chop finely.

Place the tuna pieces into a salad bowl (drain the liquid first) and break them up slightly with a fork.

Add the beans, cucumber, and parsley.

Drizzle with vegetable oil and lemon juice (1–2 tbsp). Toss to combine and add a pinch of salt if needed.

When serving, arrange slices of hard-boiled eggs on top.