Lower the eggs into already-boiling water and cook for exactly 8 minutes for a firm but not chalky yolk. Move straight to cold water.

Drain the tuna well — properly, pressing the lid down — and fork it through the mayonnaise and lemon juice.

Halve, stone and slice the avocado. Dice the cucumber.

Peel and halve the eggs.

Arrange everything in two bowls rather than mixing, so each forkful can be different. Season, and finish with olive oil and black pepper.