How to Make Murcian Salad

Murcian Salad Recipe

Use canned peeled tomatoes, or peel fresh tomatoes by placing them in boiling water for about 60 seconds and then removing their skins. Green olives, black olives or a mixture of both can be used; plain, pitted olives are especially convenient.

Ingredients

• Peeled tomatoes
• Onion
• Canned tuna, drained
• Hard-boiled eggs
• Green or black olives, preferably pitted
• Olive oil
• Salt to taste

Preparation

1. Boil the eggs in enough water to cover them for about 10 minutes. Cool them in fresh water, then peel them.
2. Cut the tomatoes into small cubes or strips.
3. Slice the onion thinly or into julienne strips.
4. Drain the tuna.
5. Cut the eggs into quarters. Smaller pieces may also be used, although the yolks can crumble.
6. Place the tomato and onion in a salad bowl and mix them to form the base.
7. Arrange the drained tuna in the center, then place the olives and eggs around it.
8. Season with salt and drizzle generously with olive oil.

For a more informal presentation, gently mix all the ingredients together before serving.

Variations

Murcian Salad with Cod

Replace the tuna with about 100 grams of desalted, flaked cod. Cook the cod in water for a couple of minutes, drain it and add it to the salad.

Murcian Salad with Potatoes

Boil one medium potato with its skin on. Once tender, let it cool, peel it if desired and cut it into medium cubes. Add the potato to the prepared salad.

Serving Suggestions

Serve Murcian salad with fresh homemade bread as a light meal. It also makes a refreshing accompaniment to legumes or rice dishes.