Pipirrana Spanish Tuna Salad
How to make Pipirrana. Our healthy homemade Spanish Summer Salad features tomatoes, cucumber, bell peppers, olives and canned tuna.
Servings: 4
Calories: 273kcal
Equipment
- Mixing bowls
- French knife
- measuring cups
- measuring spoons
- tongs
- whisk
Ingredients
- 1 lb Ripe Tomatoes cut into 1-inch chunks
- 0.5 English Cucumber halved lengthwise, seeded, cut into 1/2 inch chunks
- Kosher Salt & Pepper
- 0.5 Small Red Onion thinly sliced
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dry Sherry
- 0.5 Medium Red Bell Pepper 1-inch pieces
- 2 tbsp Drained Capers
- 5 oz Olive Oil Packed Tuna drained and flaked into small pieces
- 1/4 cup Olive Oil
- 1 tbsp Parsley finely chopped
- 2 Hard Boiled Eggs peeled and quartered
- 1/4 cup Spanish Olives sliced
Instructions
- In a large bowl, toss together the tomatoes, cucumber and 1 tsp salt. In a medium bowl, stir together the onion, vinegar, sherry and 1/4 tsp salt. Let both stand for 10 minutes.
- Using tongs, lift the onion slices from the vinegar, allowing the excess to drain back into the bowl, and add them to the tomato-cucumber mixture; reserve the vinegar. Add the bell pepper, capers and tuna to the vegetables, and gently toss.
- To the vinegar, whisk in the oil, 1/2 tsp salt and 1/4 tsp pepper. Stir in the parsley. Pour the dressing over the salad and gently toss. Transfer to a serving dish and top with egg wedges and sliced olives.
Nutrition
Calories: 273kcal | Carbohydrates: 10.7g | Protein: 13.9g | Fat: 18.9g | Saturated Fat: 3.2g | Cholesterol: 93mg | Sodium: 257mg | Potassium: 530mg | Fiber: 2.5g | Sugar: 5.2g | Calcium: 46mg | Iron: 2mg
