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Murcian Salad

Yields6 Servings

Miguel's Murcian Salad Recipe

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

Bring tuna to room temperature. Place in a bowl with 2 teaspoons of the oil. Toss to combine. Season.


Heat a grill pan until very hot. Cook tuna for 30 seconds on each side.


Whisk vinegar and remaining oil in a large bowl. Season. Add tomatoes, olives, onion, herbs and caperberries.


To assemble salad, divide tomato mixture over serving plates. Top with tuna and eggs.


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

Nutrition Facts

Servings 6