This week, I'd like to show you how to make a quick and fresh dish. This is a pipirrana (or minced tomato) with piquillo peppers and egg, as well as a dressing that makes it stand out.
I hope that you enjoy it.
-8 piquillo peppers
2 cans tuna
1 clove garlic
Extra virgin olive oil
Boil the eggs and peel the whites. We make a cream by combining the yolks with the yolks in the dornillo (or in a mortar if you don’t have one).
The chopped tomatoes will be added to the recipe. This time, I used 7 very fleshy vine tomatos that I had peeled. I also used the piquillo peppers, which I cut into strips. I also added the chopped egg white, and the drained tuna.
Keep in the fridge until ready to use. If necessary, you can taste the oil and salt before storing.
Then, we finish off with olives. All that is left is to enjoy this delicious meal, as healthy and refreshing as possible.