Andalusian-Style Tomato Salad with Olive Oil Tuna
- Makes4-6 servings
- Cook Time30 minutes
- 1
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.
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.
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