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.
Serves 4 / Preparation: At least 2 hours in advance
2largehard-boiled eggs
2garlic clovesfinely minced
3tablespoonsextra-virgin olive oil
½sliceof baguettelong-loaf bread, soaked and squeezed dry
Salt to taste
Freshly ground black pepper to taste
1 ½tablespoonsred wine vinegar
1poundmedium tomatoesdiced into 1/2-inch pieces
¼poundmedium green bell pepperfinely chopped
¾cupmarinated or plain white or light tunapreferably Spanish, drained and flaked
¼cupvery 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!