Ensalada Murciana - Spanish Tomato and Tuna Salad

Ingredients

• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 can (200g) tuna, drained 1 can (200g) tuna, drained
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1/4 cup pitted black olives 1/4 cup pitted black olives
• 2 hard-boiled eggs, sliced 2 hard-boiled eggs, sliced
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (2g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, drained tuna, sliced red onion, black olives, and hard-boiled egg slices.
2. 2.
   In a small bowl, whisk together the olive oil, red wine vinegar, paprika, salt, and pepper.
3. 3.
   Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
4. 4.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. 5.
   Serve the Ensalada Murciana chilled or at room temperature.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
• Tuna — Opt for high-quality canned tuna packed in olive oil for a richer taste.
• Red onion — Soak the sliced onion in cold water for a few minutes to mellow its sharpness.
• Olives — Use your preferred variety of pitted black olives, such as Kalamata or Spanish olives.
• Paprika — Use sweet or smoked paprika according to your preference.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the dressing.
• Serve the salad on a bed of fresh lettuce leaves for added texture and presentation.
• Customize the salad by adding diced cucumbers or bell peppers for a refreshing twist.
• If you prefer a spicier kick, sprinkle some chili flakes or a dash of hot sauce over the salad.
• This salad can be made ahead of time and refrigerated for a few hours to allow the flavors to develop even further.

Serving advice

Serve the Ensalada Murciana as a refreshing appetizer or as a light main course. It pairs well with crusty bread or as a side dish alongside grilled meats or seafood.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the tomatoes, tuna, and eggs to shine through. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for an added touch of freshness.