Steps

1. Finely chop the leaves of 100g Curly Parsley with a knife.
   🕒 02:07
2. Separate only the leaves of 100g Italian Parsley. This is the key: do not use a blender or food processor, and avoid making a puree.
   🕒 02:39
3. Soak the bread in vinegar (to taste).
   🕒 04:35
4. In a food processor, combine the torn Italian Parsley leaves, 2 tbsp Capers, 2 cloves Garlic, 1 Dried Chili Pepper, 4-6 Anchovy Fillets, and bread soaked in vinegar (as needed).
   🕒 04:39
5. Coarsely chop all ingredients in the food processor.
   🕒 05:24
6. Add olive oil (to taste) to the chopped mixture and mix. The key here: don't add too much olive oil, just enough to moisten it.
   🕒 06:04
7. Finely chop 4 Gherkins (Pickled Cucumbers).
   🕒 05:48
8. Add the chopped Tuna (1/2 can) to the mixture of chopped curly parsley and chopped gherkins, and chop finely.
   🕒 06:36
9. Add 2 Hard-Boiled Eggs to the chopped mixture and chop finely. The key here: include both the yolks and whites.
   🕒 06:53
10. Mix all ingredients together with a rubber spatula.
    🕒 07:07
11. Add olive oil (to taste) to the mixed ingredients and stir.
    🕒 07:54
12. Taste and adjust with a pinch of salt if the flavor is too mild.
    🕒 08:10
13. Taste again and add more vinegar (to taste) if more acidity is desired.
    🕒 08:33