La pipirrana de Marín
From Cookipedia
| La pipirrana de Marín | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Mix the first 5 ingredients in a bowl, including the juice from the tomatoes.
- Finely chop the egg whites, reserving the yolks.
- Crumble the tuna and add to the vegetables with the egg whites.
- 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).
- 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.