Cook the pasta that remains al dente. Remove and let cool.
Cook the eggs, until they are hard (About 10 minutes, boiling).
Distribute, in a bowl, all the ingredients, the pasta, the eggs cut into quarters, the tomato in pieces, the tuna without the juice or oil, the pineapple in pieces and the Arbequina olives.
Make a vinaigrette, in a blender, and pour it into the bowl. Stir slightly so that it is impregnated and then distribute it in the dishes.