Recipes
By Miguel
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.