- Drain the tuna and reserve the olive oil. Cook the eggs in water with a handful of salt for 10 minutes. Bake grain soaked eve with an onion and a little salt, in the pressure cooker, or use two cans of cooked and drained grain.
- Finely chop the onion, garlic cloves and parsley. In a bowl, prepare the sauce by mixing the olive oil from the tuna tins with the other olive oil, add the vinegar and season with salt and pepper.
- Serve chipped tuna, mixed in grain, garnish with coarsely chopped boiled eggs, sprinkle with chopped onion, garlic and parsley, add the paprika and drizzle generously with the sauce.