Pour the contents of these three canned tuna chunks into the bowl together with the oil in them. Peel the red onion, after chopped it finely and put it in a bowl over the tuna pieces.

Unwrap the canned sweet corn, put into a sieve and strained it to get rid of the water in which it stayed and then we put it in a bowl over the other ingredients.

Add the finely chopped dill, leaving a little for decoration at the end, and seas with sea salt, freshly ground pepper, fresh and finely chopped thyme and the juice of half a lemon.

Because the ingredients absorbed all the oil from the can and the salad seemed a bit dry, I added another tablespoon of sunflower oil. Stir gently and leave in the fridge for ten minutes to homogenize all the flavours after which it can be served.

Serve as such in a glass bowl, with fresh bread and necessarily a glass of beer next to it.