Andalusian Tomato and Tuna Salad
Andalusian Tomato and Tuna Salad
This salad hails from the province of Jaen, known for producing Spain’s finest olive oil. With its vibrant colors and refreshing flavors, it’s a feast for both the eyes and the taste buds. This makes for a delightful light dinner, especially during the summer.
Ingrediënten
Serves 4 / Preparation: At least 2 hours in advance
- 2 large hard-boiled eggs
- 2 garlic cloves finely minced
- 3 tablespoons extra-virgin olive oil
- ½ slice of baguette long-loaf bread, soaked and squeezed dry
- Salt to taste
- Freshly ground black pepper to taste
- 1 ½ tablespoons red wine vinegar
- 1 pound medium tomatoes diced into 1/2-inch pieces
- ¼ pound medium green bell pepper finely chopped
- ¾ cup marinated or plain white or light tuna preferably Spanish, drained and flaked
- ¼ cup very thin strips of Serrano ham or prosciutto
Instructies
- Begin by separating the egg whites from the yolks.
- Finely chop the egg whites and set them aside.
- In a small bowl, mash the egg yolks.
- Place the egg yolks, minced garlic, olive oil, and the soaked, squeezed-dry bread in a blender or food processor.
- Blend until you achieve a smooth mixture.
- Add salt, freshly ground black pepper, and red wine vinegar to the mixture and blend until fully incorporated.
- In a large bowl, combine the diced tomatoes, finely chopped green bell pepper, reserved egg whites, salt, freshly ground black pepper, flaked tuna, and strips of Serrano ham.
- Gently fold in the dressing created in step 1.
- Refrigerate the Andalusian Tomato and Tuna Salad for at least 2 hours before serving.
- The chilling enhances the flavors and makes it a refreshing dish.
Notes / Tips / Wine Advice:
Enjoy your Andalusian Tomato and Tuna Salad, a visually appealing and flavor-packed delight for a light dinner!
