You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pipirrana-spanish-summer-tuna-salad-recipe/). **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** 1. 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. 2. 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. 3. 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.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pipirrana-spanish-summer-tuna-salad-recipe/).
**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**
1. 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.
2. 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.
3. 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.