Tomato, Green Pepper, Ham, and Tuna Salad
Pipirrana Jaenera
Ingredients
- 4 hard-boiled eggs
- 2 garlic cloves minced
- 4 tablespoons olive oil
- 1 slice of whole-grain bread soaked and squeezed dry
- Salt
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 pound ripe tomatoes diced into ½-inch pieces
- 1 medium green bell pepper finely chopped
- 1 cup canned tuna in water drained and flaked
- 2-3 slices of prosciutto or Serrano ham thinly sliced and chopped
Instructions
- Peel and separate the egg whites and yolks.
- Finely chop the egg whites and set them aside.
- In a bowl, mash the egg yolks with minced garlic, 3 tablespoons of olive oil, and the soaked bread until smooth.
- Season with salt, pepper, and vinegar.
- Blend until well combined.
- In a large mixing bowl, combine the diced tomatoes, chopped bell pepper, chopped egg whites, salt, pepper, flaked tuna, and chopped ham.
- Gently fold in the prepared dressing until evenly coated.
- Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
Notes & Wine Advice
This refreshed version features whole-grain bread, reduces the amount of oil used, and offers a more contemporary approach to the preparation method. Each serving size is estimated to have around 280 calories. Enjoy this colorful and refreshing salad as a light dinner or lunch option during the summertime!
Nutrition values
Calories: 280 kcal