Ensalada Murciana

Name: Ensalada Murciana
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 large eggs, sliced; 28 oz whole peeled canned tomatoes, torn; 1 spring onion, thinly sliced; 1/2 cup cured black olives, pitted; 2 cans canned tuna in olive oil, drained; 1/4 cup extra virgin olive oil; 1/2 tsp sea salt

A traditional chilled Spanish salad featuring whole canned tomatoes, canned tuna, and hard-boiled eggs with thinly sliced spring onion and cured black olives. Dressed simply with extra virgin olive oil and sea salt, it offers a refreshing savory flavor.

25 minEasyServes 4280 cal/serving

SpanishSaladStovetopPescatarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 large eggs, sliced
28 oz whole peeled canned tomatoes, torn
1 spring onion, thinly sliced
1/2 cup cured black olives, pitted
2 cans canned tuna in olive oil, drained
1/4 cup extra virgin olive oil
1/2 tsp sea salt

Instructions

1

Boil 2 large eggs in water for 10 minutes, cool, peel, and slice.
2

In a large bowl, combine 28 oz torn whole peeled canned tomatoes, 1 thinly sliced spring onion, and 1/2 cup pitted cured black olives.
3

Flake 2 cans drained canned tuna in olive oil into the bowl and add 2 sliced large eggs.
4

Drizzle with 1/4 cup extra virgin olive oil and sprinkle with 1/2 tsp sea salt.
5

Toss gently and chill for 30 minutes before serving.

Questions

How long does Ensalada Murciana keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada Murciana?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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