Andalusian Tomato and Tuna Salad
This salad hails from the province of Jaen, known for producing Spain’s finest olive oil. With its vibrant colors and refreshing flavors, it’s a feast for both the eyes and the taste buds. This makes for a delightful light dinner, especially during the summer.
Ingredients
Serves 4 / Preparation: At least 2 hours in advance
- 2 large hard-boiled eggs
- 2 garlic cloves finely minced
- 3 tablespoons extra-virgin olive oil
- 1/2 slice of baguette long-loaf bread, soaked and squeezed dry
- Salt to taste
- Freshly ground black pepper to taste
- 1 1/2 tablespoons red wine vinegar
- 1 pound medium tomatoes diced into 1/2-inch pieces
- 1/4 pound medium green bell pepper finely chopped
- 3/4 cup marinated or plain white or light tuna preferably Spanish, drained and flaked
- 1/4 cup very thin strips of Serrano ham or prosciutto
Instructions
- Begin by separating the egg whites from the yolks.
- Finely chop the egg whites and set them aside.
- In a small bowl, mash the egg yolks.
- Place the egg yolks, minced garlic, olive oil, and the soaked, squeezed-dry bread in a blender or food processor.
- Blend until you achieve a smooth mixture.
- Add salt, freshly ground black pepper, and red wine vinegar to the mixture and blend until fully incorporated.
- In a large bowl, combine the diced tomatoes, finely chopped green bell pepper, reserved egg whites, salt, freshly ground black pepper, flaked tuna, and strips of Serrano ham.
- Gently fold in the dressing created in step 1.
- Refrigerate the Andalusian Tomato and Tuna Salad for at least 2 hours before serving.
- The chilling enhances the flavors and makes it a refreshing dish.
Notes & Wine Advice
Enjoy your Andalusian Tomato and Tuna Salad, a visually appealing and flavor-packed delight for a light dinner!