Andalusian pipirrana
Tomato, green pepper and onion in small dice, dressed without hurry. The salad of the Andalusian summer.
Time
20 min
Servings
4
Difficulty
Easy
Ingredients
4 ripe but firm tomatoes
2 Italian green peppers
1 spring onion
150 g tinned tuna or bonito
CULTIVA Partaloa extra virgin olive oil
A dash of sherry vinegar
Salt
Method
Wash the tomatoes and peppers and cut them, together with the spring onion, into small, even dice.
Mix everything in a large bowl and add the drained, flaked tuna.
Season with salt, a dash of vinegar and a generous pour of CULTIVA Partaloa.
Stir gently and let it rest for a few minutes in the fridge.
Serve chilled, with bread to dip in the juices.
Our tip
Let it rest before serving: the tomato juice mixes with the oil, and those juices are the best part of the dish.
The oil
Cultiva Partaloa
Extra virgin olive oil, 2024/2025 harvest. Unfiltered, bottled in the Almanzora Valley and in a limited edition.
