Mojete Murciano
A traditional Spanish tomato salad made with preserved tomatoes, canned tuna, hard-boiled eggs, and black olives. Drizzled with extra virgin olive oil, it is served chilled as a savory, refreshing meal or dish.
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Ingredients
- 28 oz whole peeled tomatoes, crushed
- 2 cans tuna in olive oil, drained
- 4 large eggs, sliced
- 1 sweet onion, thinly sliced
- 1/2 cup pitted black olives, drained
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt
Instructions
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1
Place 4 large eggs in a pot of cold water, bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
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2
Drain, peel, and slice 4 large eggs.
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3
In a large bowl, combine 28 oz crushed whole peeled tomatoes, 1 thinly sliced sweet onion, and 1/2 cup drained pitted black olives.
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4
Flake 2 cans drained tuna in olive oil into the bowl.
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5
Drizzle with 1/4 cup extra virgin olive oil and season with 1/2 tsp fine sea salt, then gently toss.
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6
Top with 4 sliced large eggs and chill for 30 minutes before serving.
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