Ingredients :

• Canned tuna — Choose tuna in spring water, not oil. Less fat, and easier to season to your liking. Tuna in oil is great in pasta, but in a salad, you want to control the ingredients yourself. Drain it really well — otherwise, the sauce dilutes and everything becomes bland.
• Hard-boiled eggs — 9 minutes in boiling water, not a second more. Any less, and the yolk stays too wet and sticky. Any more, and it turns slightly green on the edges with a sandy texture that is unappealing. The timer is your best friend here.
• The cucumber — If yours is full of seeds, cut it in half lengthwise and scrape out the middle with a spoon. This prevents the salad from releasing water and getting soggy after ten minutes. A small gesture that changes everything.
• The red onion — This is what gives spice and character to the whole thing. If you find raw onions too strong, soak the slices in cold water for 10 minutes. The taste softens, but the crunch remains.