Entree: Spain – Murcia – Mojete Murciano (Rustic Murcian mixed salad of tomatoes, roasted peppers, tuna, onions, and hard-boiled eggs dressed with olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (700 g) ripe tomatoes, coarsely chopped
- 1 medium (about 6 oz (170 g)) sweet onion, thinly sliced
- 2 roasted red bell peppers, peeled, seeded, and sliced
- 2 cans (5 oz (140 g) each) tuna in olive oil, drained
- 2 large (approx. 3.5 oz (100 g) each) hard-boiled eggs, quartered
- 1/2 cup (80 g) pitted green olives, halved
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) sherry vinegar
- 1 garlic clove, minced
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread for serving (optional)

Show original ingredient measurements

- 1 1/2 lb (700 g) ripe tomatoes, coarsely chopped
- 1 medium (about 6 oz / 170 g) sweet onion, thinly sliced
- 2 roasted red bell peppers, peeled, seeded, and sliced
- 2 cans (5 oz / 140 g each) tuna in olive oil, drained
- 2 large (approx. 3.5 oz / 100 g each) hard-boiled eggs, quartered
- 1/2 cup (80 g) pitted green olives, halved
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) sherry vinegar
- 1 garlic clove, minced
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread for serving (optional)

Instructions

1. If using fresh peppers, char them over an open flame or under a broiler until blackened, then seal in a bowl for 10 minutes and peel, seed, and slice. Otherwise use jarred roasted red peppers, drained and sliced.
2. In a large bowl combine the chopped tomatoes, sliced onion, roasted peppers, drained tuna (flaked slightly), halved olives, and quartered hard-boiled eggs.
3. Whisk together the extra-virgin olive oil, sherry vinegar, minced garlic, salt, and pepper; pour over the salad and toss gently to combine without breaking up the eggs too much.
4. Adjust seasoning to taste and let the mojete sit for 10–15 minutes at room temperature to allow flavors to meld.
5. Sprinkle with chopped parsley, drizzle a little extra olive oil over the top, and serve with crusty bread if desired.