Imported from Instagram

Mojete or Murcian Salad

Name: Mojete or Murcian Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 480 g Whole canned tomatoes (Drained weight; also reserve the liquid released when chopping them.); 1 Small spring onion (If large, use half; cut into julienne strips.); 2 Eggs (At room temperature; hard-boiled and peeled. Chop one and cut the other into quarters.); 140 g Tuna (Flaked; use slightly more than half in the mixture and the rest for garnish.); 10 Black olives (The author uses Cuquillo olives; quantity to taste.); Olive oil (A generous drizzle for mixing and a little more to finish.); Salt (To taste.); Water (For boiling the eggs and, optionally, soaking the spring onion with ice; quantity not specified.); Bread (To serve; type and quantity not specified.)

Recipe by Food and Glory | RECETAS @foodandglory_recetas · Instagram

Imported by Jorge Martínez García on SeeMeCook

A fresh Murcian salad made with canned tomatoes, tuna, spring onion, hard-boiled egg, and black olives. Served well chilled, with olive oil and good bread for dipping.

2 servings27 minSpanish

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Ingredients

480 g Whole canned tomatoes (Drained weight; also reserve the liquid released when chopping them.)
1 Small spring onion (If large, use half; cut into julienne strips.)
2 Eggs (At room temperature; hard-boiled and peeled. Chop one and cut the other into quarters.)
140 g Tuna (Flaked; use slightly more than half in the mixture and the rest for garnish.)
10 Black olives (The author uses Cuquillo olives; quantity to taste.)
Olive oil (A generous drizzle for mixing and a little more to finish.)
Salt (To taste.)
Water (For boiling the eggs and, optionally, soaking the spring onion with ice; quantity not specified.)
Bread (To serve; type and quantity not specified.)

Steps

1
Cut the spring onion into julienne strips. For a milder flavor and crispier texture, soak it in cold ice water while preparing the rest of the ingredients; then drain it.
2
Put a saucepan of water on the heat. When it comes to a boil, add the room-temperature eggs and cook them for 12 minutes over medium heat. During the first 3 minutes, turn them occasionally if you want the yolks to remain centered.
3
Remove the eggs with a slotted spoon and plunge them into very cold ice water. Let them cool completely, then peel them.
4
Drain the tomatoes, reserving the liquid they release, and chop them. Place them in a bowl together with the reserved liquid.
5
Add the drained spring onion, one chopped egg, and slightly more than half of the flaked tuna to the bowl.
6
Add salt to taste and a generous drizzle of olive oil. Mix well.
7
Transfer the mixture to a salad bowl or the dish in which you will serve it.
8
Place the remaining tuna in the center. Arrange the other egg, cut into quarters, around it, and distribute the black olives over the surface.
9
Finish with a little more olive oil on top. Serve well chilled, accompanied by good bread.

Notes

The recipe serves 2 people as a complete meal or 4 as a first course or starter. The author recommends Cuquillo black olives. Quantities for the oil, salt, water, and bread are not specified.