La pipirrana de Marín

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Pipirrana is a popular Spanish dish and this version has been translated and adapted from Verycocinar. If you go to this link, you will see a video of Marín preparing it. It is in Spanish, but you will get the general idea.

Para ver la versión original y un video (en castellano) pulse aquí.

Ingredients

• 6 plum tomatoes, peeled and diced (keep the juice)
• ½ red pepper, finely diced
• 1 green pepper, finely diced
• 1 cucumber, finely diced
• 1 giant spring onion, finely diced - see Variations below.
• 2 hard boiled eggs
• 3 cloves garlic
• 1 can of tuna in oil
• Olive oil
• Vinegar
• Salt

Method

1. Mix the first 5 ingredients in a bowl, including the juice from the tomatoes.
2. Finely chop the egg whites, reserving the yolks.
3. Crumble the tuna and add to the vegetables with the egg whites.
4. Using a blender or pestle and mortar, combine the egg yolks, garlic, olive oil, vinegar and salt to make a vinaigrette. (Use about 1 part vinegar to 3 parts oil).
5. Add to the vegetables and allow to chill in the fridge.

Serving suggestions

Serve with toast

Variations

If you are a vegetarian, simply leave out the tuna. 'Cebollas tiernas' are giant spring onions, which are rarely seen in the UK, although they are widely available in Spain. I would suggest that you use, perhaps, two or three of the largest you can find.