Pipirrana

Name: Pipirrana
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
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

A traditional Andalusian summer salad featuring diced fresh vegetables, hard-boiled eggs, and tuna tossed in a garlic yolk emulsion.

25 minEasyServes 4210 cal/serving

SpanishSaladStovetopPescatarianMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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

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.
2

Slowly whisk in 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar to form a thick dressing.
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.
4

Pour the dressing over the salad, toss gently, and chill for 30 minutes.

Questions

How long does Pipirrana 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 Pipirrana?

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.

Serve it with

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