This is a tasty summer salad, traditional in the Spanish region of Murcia. However, it’s also a terrific store cupboard staple. Also known as moje, it’s intentionally sloppy, ideal for mopping up with good bread. Here’s our recipe on how to make it.
INGREDIENTS
• 500 g ripe tomatoes, either fresh or a large tin of peeled plum tomatoes.
• 1 cebolleta (those plump white spring onions with stem attached)
• 2 tins tuna, 200g drained
• 50 mls extra virgin olive oil
• 3 eggs
• 15-20 black olives
• Salt and pepper
METHOD
If you’re using fresh tomatoes, peel them by dipping entirely in boiling water for one minute, then run them under a cold tap and peel. If tinned, just drain them in a sieve or colander.
Boil the eggs for ten minutes and leave to cool in cold water. Halve the onion lengthways and slice finely in half-moons. Stone the olives (a chopstick is useful for this). Put the tomatoes in a bowl, then chop them up roughly. Add the onion, the drained, flaked tuna, and the olives and mix well, adding salt and tasting. Quarter the eggs and arrange on top.
Leave the salad in the fridge for at least an hour. Before serving, drizzle with olive oil, the salad is traditionally served with spoons in the centre of the table. Accompany with good, freshly baked bread.
CHEF’S TIP
Use the best black olives you can find. Salty Greek-style kalamata ones are fine, but Spanish supermarkets also sell milder ones in tins.
