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Recipes

By Miguel

Murcian Salad

Murcian Salad

Serves 6

Ingredients

100g tuna loin, thickly sliced

2 1/2 tbsp extra virgin olive oil

salt and pepper

2 tbsp Maestre Sherry Vinegar

4 very ripe heirloom or oxheart tomatoes, quartered

10 pitted black olives (manzanilla)

1/2 white onion, very thinly sliced

10 mint leaves

10 parsley leaves

10 tarragon leaves

10 caperberries

2 soft boiled eggs, quartered

Method

1
Bring tuna to room temperature. Place in a bowl with 2 teaspoons of the oil. Toss to combine. Season.
2
Heat a grill pan until very hot. Cook tuna for 30 seconds on each side.
3
Whisk vinegar and remaining oil in a large bowl. Season. Add tomatoes, olives, onion, herbs and caperberries.
4
To assemble salad, divide tomato mixture over serving plates. Top with tuna and eggs.
5
Always use tomatoes at room temperature to appreciate their full flavour.

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