Piperrana andalúz

An Andalusian version of a typical Spanish salad.

Piperrana andalúz

Servings:	Serves 4
Calories per serving:	163
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Tomato mayo, with added fish? 4.5/5 Nice with more garlic than this recipe suggests though. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 hard boiled eggs
• 4 very large tomatoes, chopped
• 2 green peppers, diced
• ½ medium onion, diced
• 1 x 160g can of tuna, drained and flaked
• 50 g serrano ham, diced
• 2 cloves garlic, crushed
• Olive oil
• White wine vinegar
• Seasoning

Method

1. Separate the egg yolks from the whites and chop up the whites only.
2. Mix the whites with the tomatoes, peppers, onion, tuna and ham in a bowl.
3. Mash the egg yolks with the garlic and slowly beat in oil and vinegar to taste (usually 3 parts oil to 1 part vinegar).
4. When it has the consistency of a sauce, mix it with the salad and serve.

Serving suggestions

Serve with decent crusty bread. It also goes well with rape en adobo --JuliaBalbilla 12:19, 30 January 2009 (UTC)

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#diced #onion #tomatoes #eggyolks #salad #tuna #piperranaandalaoz #oliveoil #vinegar #bread #ham