Hard boil the eggs.

In a food processor, puree the garlic, ½ of the green pepper, and salt.

Peel the eggs, separate the whites and reserve them until later.

Add the cooked yolks to the puree and blend well.

Slowly start drizzling in the extra virgin olive oil, adding a little at a time until it is emulsified. This should resemble the consistency of smooth guacamole.

Pour the mixture into a larger mixing bowl.

Peel the tomatoes

Chop them into small pieces, adding all the pieces and the juice to the bowl.

Add the chopped, cooked egg whites.

And the rest of the green pepper, finely chopped.

Mix everything well.

Mix in the well-drained tuna and drizzle with a little more olive oil.

Cover and refrigerate for a few hours so the flavors combine and the tomatoes release their juices.