Serves 4


  • 4 large eggs
  • Juice of 1 lemon (about 3 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1/2 medium red onion, thinly sliced
  • 4 stalks celery, thinly sliced on the bias, plus 1/2 cup inner celery leaves
  • 3/4 cup Cerignola olives, pitted and torn into rough chunks
  • 2 (7 ounce jars) Italian light tuna in oil, drained (or 2 cans Italian tuna in oil, drained)
  • Crusty bread, for serving


Put the eggs in a small saucepan with water to cover. Bring to a simmer. Reduce the heat to the lowest setting and let the eggs sit for 10 minutes. Transfer to an ice bath to cool. Peel and cut the eggs into eighths. Put the lemon juice in a large, shallow serving bowl. Season with salt and pepper. Whisk in the olive oil to make a smooth dressing. Add the chickpeas, red onion, celery (but not leaves) and olives and toss to coat in the dressing. Add the eggs, celery leaves and break in the tuna in large chunks and toss gently as so not to break it up. Serve with crusty bread.