Pipirrana
A traditional Andalusian summer salad featuring diced fresh vegetables, hard-boiled eggs, and tuna tossed in a garlic yolk emulsion.
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Ingredients
- 1 lb ripe tomatoes, diced
- 1 Italian green pepper, diced
- 1 cucumber, diced
- 2 hard-boiled eggs, peeled
- 1 can canned tuna in olive oil, drained
- 1 garlic clove, minced
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1/2 tsp salt
Instructions
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1
In a mortar, mash 1 minced garlic clove, cooked yolks from 2 peeled hard-boiled eggs, and 1/2 tsp salt into a smooth paste.
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2
Slowly whisk in 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar to form a thick dressing.
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3
In a large bowl, combine 1 lb diced ripe tomatoes, 1 diced Italian green pepper, 1 diced cucumber, chopped whites from boiled eggs, and 1 can drained canned tuna in olive oil.
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4
Pour the dressing over the salad, toss gently, and chill for 30 minutes.
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