AI-generated
Ensalada murciana — tomato, tuna and egg salad
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Source: https://recipheon.com/en/recipes/main-dishes/ensalada-murciana-tomato-tuna-and-egg-salad
About this recipe
Ensalada murciana is a simple salad from southeastern Spain, with canned tomatoes at its heart. They are combined with tuna, hard-boiled eggs, spring onions and black olives. The tomato juice and olive oil form a light dressing, so there is no need to thicken it or add mayonnaise. In this home version, keep all the tomato juice and drain the fish and olives separately. A short chill brings the flavors together while leaving larger pieces of tuna and egg intact.
Ingredients
For four servings
800 g whole canned tomatoes without skins, including all their juice, two 400 g cans
150 g tuna in olive oil, weighed after draining
4 medium eggs, about 200 g after boiling and peeling
60 g spring onions, trimmed weight, white and tender green parts
60 g black olives without pits, weighed after draining the brine
30 g extra-virgin olive oil
2 g salt
Steps
Put the eggs in a small saucepan and add enough water to cover them. Bring to a boil, lower the heat and simmer gently for about 10 minutes. Transfer to cold water and leave to cool for about 15 minutes. Meanwhile, you can prepare the tomatoes and remaining ingredients. The cooking and cooling water does not go into the salad.
Put the tomatoes in a large bowl with all the juice from both cans. Cut them into pieces that are not too small using kitchen scissors. Keep all the liquid in the bowl: combined with the olive oil, it will become the salad dressing. Do not purée the tomatoes until smooth.
AI-generated Peel the cooled eggs and cut them into quarters. Rinse and dry the spring onions, remove the roots and tough ends, then thinly slice the white and tender green parts. Drain the tuna of its olive oil and gently separate it into larger flakes. Drain the olives of their brine and leave them whole. Weigh the stated amounts of drained fish and olives. Do not add their packing liquids to the bowl.
Add the spring onions, half the tuna and half the olives to the tomatoes. Pour in about 25 g of the prepared olive oil and add all the salt. Mix gently with two spoons, bringing up the tomato juice from the bottom as well. Try to keep the fish in larger pieces. Reserve the remaining olive oil for finishing.
AI-generated Arrange the remaining tuna, the rest of the olives and all the egg quarters on top. Drizzle with the remaining olive oil, using the full measured amount of 30 g. Cover the bowl and refrigerate for about 30 minutes to let the flavors combine. Do not add separate garnishes or another portion of olive oil.
AI-generated Divide the salad among four servings, including the dressing and juice from the bottom of the bowl. Serve chilled. Keep any leftovers covered in the refrigerator and use them the next day; do not leave this egg and fish salad at room temperature for long.
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