Monday, 7 May 2018
Enjoy Pipirrana Salads
You may have tasted versions of pipirrana from other areas of Andalusia, such as the variation that follows, but unlike the others, calls for mayonnaise, to be the best.
It is appealing summer fare, when tomatoes are at their best.
- 2 pounds tomatoes, peeled, finely chopped, and 2 tablespoons juice reserved
- ½ green bell pepper, seeded and finely chopped
- 1 teaspoon salt
- 2 hard-boiled eggs, peeled, halved, and yolks and whites separated
- 2 cloves garlic, peeled but left whole
- 1 slice day-old country-style bread, broken into chunks
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon Mayonnaise
- 1 (3-ounce) can white albacore tuna in olive oil, drained and flaked
In a large bowl, combine the tomatoes and reserve the juice, bell pepper, and salt and mix gently. Set aside.
Using a mortar and pestle, pound together the hard-boiled egg yolks, garlic, and bread until a coarse paste forms.
Add the olive oil, vinegar, and reserved tomato juice and stir with the pestle to incorporate.
Add the mayonnaise and continue to stir with the pestle, always in the same direction to prevent the dressing from breaking until the dressing has the texture of a creamy paste.
Add the dressing to the bowl holding the tomatoes and bell pepper and mix well.
Cover and refrigerate for at least 1 hour, or until chilled.
Finely chop the egg whites. Divide the salad among 6 plates and sprinkle evenly with the egg whites and tuna. Serve chilled.