Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

In the meantime, add the eggs into a sauce pan, fill with water to about ½ inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

Once the water comes to a boil in the stock pot, add in the pasta, mix every 1 to 2 minutes, when it´s cooked al dente, drain into a colander and let the pasta sit so it can drain

While the pasta is cooling off, finely chop the onion, cut the cherry tomatoes in half, thinly slice the black olives, finely chop the parsley and drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the sieve to remove any excess oil, reserve the oil

Once the pasta is cool enough to handle add it into a large bowl, along with the drained tuna and the chopped ingredients, then add in 3 tbsp of olive oil from the canned tuna, the sherry vinegar and season with sea salt & black pepper, gently mix together

To serve chilled, cover with saran wrap and add into the fridge, it will hold for up to 3 to 4 days, or serve at room temperature, either way, make sure to garnish with the hard boiled eggs cut into quarters, enjoy!