Ensalada Murciana (Tomato, Tuna and Olive Salad)
Why this recipe works
- Clean acidity: Sherry vinegar sharpens the sweetness of the tomatoes and keeps the tuna and egg from feeling heavy.
- Simple, layered flavour: Briny olives, savoury tuna, sweet tomatoes and peppery onion give the salad depth without needing a cooked sauce.
- Fast to assemble: Only the eggs need cooking, while the rest of the salad comes together with straightforward chopping and tossing.
Get the most out of this recipe
Ingredient notes
- Choose ripe tomatoes: Use tomatoes that are juicy and fully ripe, as their liquid becomes part of the dressing.
- Balance the vinegar: Sherry vinegar gives the most Spanish-style sharpness, but red wine vinegar works well if you prefer a similar tang.
- Soften the onion bite: If the red onion tastes too harsh, soak it briefly in cold water, then drain well before mixing.
Make-ahead tips
- Prepare ahead: The tomato, tuna, onion and olive mixture can be made in advance and kept chilled until needed.
- Add the egg last: For the neatest presentation and best texture, slice and arrange the boiled egg just before serving.
- Serve chilled or gently tempered: Serve straight from the fridge, or let the salad sit briefly at room temperature so the olive oil and tomato juices taste fuller.
Authenticity notes
- Murcian style: This salad reflects the straightforward, produce-led cooking of Murcia, where tomatoes, olive oil, tuna, eggs and olives are commonly combined in a generous shared dish.
- Fresh or preserved tomatoes: Some versions use preserved tomatoes, while ripe fresh tomatoes give this version a lighter, more immediate flavour.
- Bread is essential: Serve with crusty bread to catch the tomato juices, olive oil and vinegar left in the bowl.
Serving ideas
- As a light lunch: Serve with crusty bread and keep the portions generous enough for a simple meal.
- Finish with the egg on top: Arrange the sliced egg after tossing so it stays intact and gives the salad a more polished finish.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 9 minutes. Drain, cool under cold running water, then peel.
- Cut the tomatoes into bite-sized pieces and thinly slice the red onion. Tip both into a mixing bowl and add the tuna and olives.
- Whisk the olive oil, sherry vinegar, fine sea salt and black pepper together, then pour over the salad. Toss gently and taste, adjusting salt and pepper if needed.
- Slice the eggs and arrange over the top. Serve straight away as a light lunch, ideally with bread on the side.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, use ripe tomatoes and let the dressed salad sit for 5 minutes before serving so the flavours mingle.
- If you prefer a milder onion bite, soak the sliced red onion in cold water for 5 minutes, then drain well before adding.
Substitutions
- Replace sherry vinegar with red wine vinegar for a similar sharpness.
- Replace black pitted olives with green pitted olives for a fruitier, brinier finish.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. For the best result, add the sliced egg just before serving; if already mixed, the salad will still keep but will become juicier. Serve chilled, or let it sit at room temperature for 10 minutes before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Fish
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