Murcian pimpirrana with tuna and eggs

Method

1. 1

   Boil and cool the eggs

   Cover the eggs with water in a small saucepan. Bring to a boil, reduce to a gentle boil and cook for 10 minutes. Transfer to cold water until cool, peel and cut into quarters.

   
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   Cooled, peeled hard-boiled eggs cut into quarters.

2. 2

   Prepare the tomatoes and onion

   Cut the tomatoes into roughly 2 cm pieces in a bowl, keeping their juice. Slice the onion into very thin half-moons; if too strong, soak in cold water for 5 minutes, then drain well.

   
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   Chopped canned tomatoes and thinly sliced onion.

3. 3

   Add the tuna and olives

   Drain the tuna and break it into large flakes with a fork. Add to the bowl with the drained olives and fold gently.

   
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   Drained tuna and black olives added to the tomatoes.

4. 4

   Dress and add the eggs

   Pour the 30 g of oil over the salad. Taste before adding salt, up to 2 g for the whole bowl. Mix, then fold in the eggs carefully to keep the pieces intact.

   
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   Salad dressed with olive oil and quartered hard-boiled eggs.

5. 5

   Chill and serve

   Cover the bowl and refrigerate for 30 minutes. Stir gently and divide into four portions with some of the juice. Serve cold, with bread on the side if desired.

   
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   Finished Murcian pimpirrana with tomatoes, tuna, eggs and olives.

The step photos are illustrative.