Spanish Tomato, Tuna, and Egg Salad
This salad hails from the town of Motilla del Palancar in the province of Cuenca. Because the ingredients are finely chopped, it can also be used as a flavorful condiment. For the best results, use a fruity olive oil in this recipe.
Ingrediënten
Serves 6 / Preparation: At least 2 hours in advance
- 2 medium tomatoes finely chopped (approximately 1 1/3 cups)
- 2 tablespoons canned or jarred white or light meat tuna drained and flaked
- 2 large hard-boiled eggs coarsely chopped
- 4 tablespoons slivered onion
- 2 tablespoons finely chopped pimiento
- 4 pitted black olives preferably Spanish, coarsely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons wine vinegar preferably white
- 2 tablespoons water
- Salt to taste
- Freshly ground black pepper to taste
Instructies
- In a medium-sized bowl, combine the finely chopped tomatoes, flaked tuna, coarsely chopped hard-boiled eggs, slivered onion, chopped pimiento, olives, minced garlic, and fresh flat-leaf parsley.
- This blend of finely chopped ingredients forms the base of the salad.
- In a small bowl, whisk together the extra-virgin olive oil, wine vinegar, water, and season with salt and freshly ground black pepper to taste.
- This dressing adds a layer of richness and fruity flavor to the salad.
- Gently fold the dressing into the salad, ensuring all the ingredients are evenly coated.
- Refrigerate the Spanish Tomato, Tuna, and Egg Salad for at least 2 hours to let the flavors meld and develop.
Notes / Tips / Wine Advice:
Serve it chilled for a refreshing dish.
Enjoy your Spanish Tomato, Tuna, and Egg Salad, a versatile and flavorful delight!
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