Spanish Tuna Salad (Pipirrana) – A refreshing summer salad from Andalusia, Spain. This simple version, typical for the province of Jaén, brings together all the right Mediterranean flavors – juicy tomatoes, tuna, green pepper, and garlic, all combined by olive oil. Though it has many regional variations, Pipirrana is always about simplicity, summer joy, and flavor in every bite.
A simple yet delicious Mediterranean salad from Spain, landing on your table (or more likely, your phone) today. Its charm is all in the simplicity—just grab some ripe, juicy tomatoes, a green pepper, and a bit of tuna (canned works perfectly), and you’re ready to go.
Do not my recipe for this epic Sicilian Pasta (spaghetti) with Sardines from Italy. All Mediterranean flavors today.
Behind the Bites
Pipirrana is a classic salad from the sunny south of Spain, particularly Andalusia. Everyone makes it a bit differently – some swear by tuna, others toss in cucumber, cod, or even beans. However it’s done, it’s all about fresh flavors and that easy Mediterranean way of eating.
Pipirrana started out as a proper rustic dish, thrown together by farm workers with whatever was freshest that day – usually tomatoes, peppers, onions, and cucumber, finished with a splash of olive oil and vinegar. Over time, people began to jazz it up with extras like tuna or olives, turning it into something a bit more special for celebrations.
Ingredients & Substitutions
- Tomatoes – red, large and juicy tomatoes are perfect here
- Green pepper – choose green over red if possible
- Egg – both egg yolk and egg white are used
- Tuna – canned tuna from a small can/jar works well. Grilled homemade tuna too. See recipe for grilled tuna here.
- Olive oil – extra virgin
- Shallots – or any type of onion, even spring onion
- Parsley – optional, but delicious
- Garlic – optional, not for everyone
How to make Spanish Tuna Salad?
1st: Cut tomatoes, pepper and shallots. Transfer to a salad bowl. Add in the tuna and parsley together with chopped egg white.
2nd: In a separate small bowl combine egg yolk, olive oil and minced garlic. Combine to obtain a paste and mix in the salad with the rest of the ingredients. Serve immediately.
What to serve with Pipirrana Salad?
Something light, easy and quick.
Spanish Tuna Salad (Pipirrana)
Ingredients
- 2 large tomatoes, ripe
- 1 medium green pepper
- 2 medium shallots, diced
- 150 g canned tuna, one small can of tuna
- 1 large egg, hard boiled
- 1 tbsp. parsley, fresh
- 2 tbsp. olive oil
Instructions
- First, cut tomatoes and green pepper in small cubes. Then, dice shallots in circles and add to salad bowl.
- Then, add the canned tuna, making sure to drain it of any liquid or oil first.
- Next, remove the egg yolk from the hard boiled egg, and transfer it in a separate small bowl. Cut the egg white in cubes and add to salad bowl.
- Mash the egg yolk with a fork, then blend it with the olive oil until a smooth paste forms.
- Finally, add the egg yolk paste to the salad bowl and stir. Sprinkle with some fresh parsley and serve immediately.
Nutrition
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The perfect light salad for end of summer.