Pipirrana – tomato and pepper salad with tuna and egg
The fresh salad of the Andalusian summer: ripe tomatoes, green pepper, onion and cucumber in small dice, dressed with crushed garlic, olive oil and sherry vinegar, with tuna and hard-boiled egg to make it a supper. In Jaén it is made without cucumber, with the tomato and garlic pounded in a mortar; it is also served with fried fish.
- 55 minTime
- 24 minHands-on
- 4Portions
- ≈ €1.70per portion
- 530kcal per portion
Ingredients for 4 portions
- 4Eggs
- 4Tomatoes, ripe, finely diced
- 2Italian green peppers, finely diced
- ½Yellow onion, finely chopped
- 1Cucumber, peeled, finely diced
- 1 cloveGarlic
- to tasteSalt
- 5 tbspOlive oil, extra virgin
- 2 tbspVinegar, ideally sherry vinegar
- 250 gTuna, drained
On the side
- 8 slicesBread
Method
- Put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes.
- Meanwhile, cut the tomatoes, peppers, onion and cucumber into small dice and put them in a deep dish.
- Crush the garlic in a mortar with a little salt and mix with the oil and vinegar.
- Cool the eggs in cold water, peel and cut into quarters.
- Pour the dressing over the vegetables, mix well and scatter the flaked tuna on top.
- Leave the salad in the fridge for 30 minutes to chill and release its juices.
- Arrange the eggs on top and serve well chilled, with bread to dip in the juices.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
