Spanish cuisine · Salads & Mezze

Ensalada Murciana

Salad of canned tomatoes with onion, black olives and egg, classically spooned straight from the tin.

Ingredients · for 4 servings

• 800 g canned peeled tomatoes
• 1 white onion
• 150 g black olives
• 3 eggs
• 150 g tuna (canned)
• 5 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Hard-boil the eggs for 9 min., refresh in cold water, peel and cut into eighths.
2. Drain the canned tomatoes well and break them into rough, uneven chunks with two forks — keep the texture coarse, not saucy.
3. Cut the onion into very fine half-rings and soak in cold water for 5 min. to lose its sharpness, then squeeze out well.
4. Combine the tomatoes, onion and pitted olives in a bowl and season to taste with salt, pepper, olive oil and vinegar.
5. Loosely fold in the flaked tuna and let the salad rest in the fridge for 15 min.
6. Lay the egg wedges on top, drizzle with a final splash of olive oil and serve straight from the bowl with bread.