Murcian Salad

Yields6 Servings

 100 g tuna loin, thickly sliced
 2 ½ tbsp tablespoons 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)
 ½ white onion, very thinly sliced
 10 mint leaves
 10 parsley leaves
 10 tarragon leaves
 10 caperberries
 2 soft boiled eggs, quartered

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.

Tip
5

Always use tomatoes at room temperature to appreciate their full flavour.

Ingredients

 100 g tuna loin, thickly sliced
 2 ½ tbsp tablespoons 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)
 ½ white onion, very thinly sliced
 10 mint leaves
 10 parsley leaves
 10 tarragon leaves
 10 caperberries
 2 soft boiled eggs, quartered

Directions

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.

Tip
5

Always use tomatoes at room temperature to appreciate their full flavour.

Murcian Salad