La pipirrana de Marín

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La pipirrana de Marín
La pipirrana de Marín
Servings:Serves 4
Calories per serving:212
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

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.


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  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


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.

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