This is a very popular and typical Portuguese salad that is many times served as an aperitif during summer or as a main dish. At home we either use chickpeas or black-eye beans, both are very popular. I use canned tuna in Extra Virgin Olive Oil because the best quality in Portugal always comes in olive oil. Adapt to canned tuna in water if you prefer. —Maria Teresa Jorge
Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.
Put in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.
Peel the onion and stud it with the black peppercorns.
Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, add the whole onion with the peppercorns, the garlic cloves and the bay leaf, season with salt, and bring to a boil. Lower to medium low heat and allow to cook until done. Drain in a colander and allow to cool.
Gently crumble in big pieces the tuna with a fork.
In a big bowl, add the onion slices, the diced celery and carrot, 1 tablespoon of parsley, season with salt, pepper, the olive oil and lemon juice. Mix all the ingredients very well and allow to macerate 1 hour.
Add the chickpeas and mix well again. Finally add the tuna, and mix. Check the seasoning and rectify with more olive oil, lemon juice, salt or pepper if needed.
Put in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.