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Andalusian-Style Tomato Salad with Olive Oil Tuna
From Andalusia in southern Spain, pipirrana is a summery, tomato-centric salad. Consider it gazpacho in chopped-salad form. We created a version of pipirran con atún, which includes tuna and, oftentimes, hard-cooked eggs, making the dish hearty enough to be a satisfying main course. We prefer to leave the vegetables in largish chunks instead of finely dicing them, as is common, but we thinly slice the onion and steep it in sherry vinegar for a few minutes to tame its bite. Serve with crusty bread for soaking up the flavorful juices.
4-6
Servings
Tip
Don’t use canned tuna packed in water. The flavor of tuna in olive oil is richer and its texture more velvety. Don’t discard the vinegar used to quick-pickle the onion. It is used to make the vinaigrette that dresses the salad.
30 minutes
Ingredients
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1½
pounds ripe tomatoes, cored and cut into 1-inch chunks
-
1
English cucumber, halved lengthwise, seeded and cut into ½-inch chunks
Directions
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01In a large bowl, toss together the tomatoes, cucumber and ½ teaspoon salt. In a medium bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both stand for about 10 minutes.
This recipe is perfect for hot summer nights when you don’t feel like heating up the kitchen. The flavors are on point as Milk Street does, but still kid friendly. All 3 of my kids ate seconds and thirds. Didn’t have time to make hard boiled eggs, but I’m sure those would be delicious with it as well. We had flat bread and hummus to go with. This will definitely be made a few more times this summer while the tomatoes and cucumbers are still going strong in my garden.