Add the eggs into a saucepan, fill with water just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

In the meantime, dice the tomatoes, finely chop the spring onion, finely chop the green bell pepper, and roughly chop the garlic

Add the chopped garlic into a mortar, along with 2 small spoonfuls of the chopped bell pepper, and a pinch of salt, using a pestle pound down on the ingredients until you get a paste-like texture

After leaving the eggs to sit for 10 to 11 minutes and they are hard-boiled, transfer them to a bowl with iced water, once they're cool enough to handle, about 3 minutes, peel the eggs, then cut them in half and remove the yolk, finely chop the egg whites

Add the egg yolks into the mortar with the garlic paste, mash down until well mashed, then slowly add in the olive oil while mixing it together

Add the diced tomatoes into a large bowl, along with the chopped spring onion, chopped green bell pepper (saving just a bit for garnish), and the chopped egg whites (saving just a bit for garnish), the pour in the egg yolk sauce, and season everything with salt & pepper, mix together until well mixed

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then add into the tomato salad, and mix together, serve at room temperature or even chilled, topped off with the remaining chopped green bell pepper and chopped egg whites, enjoy!