Pipirrana is a must-try dish from Sevi’s homeland, Jaén in northern Andalucía. Served icy cold, this refreshing salad combines the best of the summer vegetables, with juicy tomatoes, spring onions and green peppers. It’s topped with an unusual creamy dressing, made from egg yolk, bread, vinegar and cumin. Sounds weird, I know, but trust me, it’s incredible!
On days when the British summer cooperates, a big bowl of pipirrana served with bread can be a meal in itself, as the tuna and egg make it quite a substantial salad. Peeling the tomatoes before dicing them will give you a more liquid pipirrana, with plenty of juice for soaking up with bread!
Ingredients (serves 4 as a side salad)
2 green peppers
4 spring onions
4-5 large tomatoes
1 tin tuna
approx 20 green olives
1 clove garlic
2 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tsp ground cumin
- Hard boil the eggs and leave to cool while you prepare the rest of the salad.
- Finely dice the peppers, spring onions and tomatoes (for a more liquid pipirrana, peel the tomatoes first). Add to a large bowl with all the juice from the tomatoes, the tuna (broken up into small pieces) and the olives sliced in half.
- Remove the yolks from the hard-boiled eggs. Finely dice the white of the eggs and add to the chopped vegetables. Put the egg yolks, the clove of garlic (minced), olive oil, vingear, baguette (torn into small pieces), cumin, a pinch of salt and 5 small pieces of the diced green pepper into a pestle and mortar. Mix well until ombined into a thin paste. Add more water if necessary and add more vinegar to taste.
- Pour the dressing over the vegetables and mix. Serve cold with fresh crusty bread to mop up the juices.