PIPIRRANA JAENERA (Spanish diced vegetable salad with ham and tuna, for four)
In Spain, pipirada is a Basque word for dishes that feature green peppers and tomatoes as primary ingredients. This is a version of gazpacho typical of the Andalusian province of Jaen — but it’s more of a salad than a soup.
2 hard boiled eggs
2 cloves garlic, crushed
3 tablespoons extra virgin olive oil (preferably Andalusian hojiblanca)
½ slice baguette, crusts removed, soaked in water for 1 minute and squeezed dry, discarding soaking water
freshly ground pepper
1-½ tablespoons Sherry vinegar (preferably reserva) or red wine vinegar
2 large, ripe tomatoes, cut into ½ inch dice
1 large green pepper, cut into ½ inch dice
1 large English cucumber, peeled, seeded and cut into ½ inch dice
3 scallions, finely chopped
¾ cup marinated tuna (recipe follows) or plain canned tuna, drained
¼ cup julienne strips of cured ham (Serrano preferred)
- Separate the egg yolks and whites; mash the yolks and finely chop the whites. Mix the yolks with the garlic, oil, and bread until smooth. Add the salt, pepper and vinegar.
- In a separate bowl, mix together the tomatoes, green pepper, cucumber, scallions, egg white, salt, pepper, tuna and ham. Gently stir in the dressing. Refrigerate several hours and serve very cold.
adapted from Penelope Casas, The Foods and Wines of Spain
ATUN ESCABECHADO (marinated tuna, 1-½ cups)
7 ounce can light meat tuna, with its oil
2 teaspoons vinegar
2 teaspoons minced onion
1 teaspoon capers, chopped if they are large
2 teaspoons minced parsley
freshly ground black pepper
- Place the tuna in a bowl and flake it with a fork. Stir in the remaining ingredients and refrigerate overnight.
from Penelope Casas, The Foods and Wines of Spain