How To Make Pipirrana con Atun
A classic Spanish dish, enjoy a refreshing tuna salad that’s made with cucumber and plum tomatoes tossed sour vinegar dressing for a pipirrana con atun.
Serves:
Ingredients
- ¾lbfresh tuna loin
- 1medium cucumber,peeled, halved, and seeded
- 3plum tomatoes,halved and seeded
- 1medium onion,peeled
- 1green bell pepper,cored and seeded
- 1red bell pepper,cored and seeded
- ½cupspanish extra virgin olive oil,plus 2 tbsp
- ⅛cupspanish sherry vinegar
- sea salt,to taste
Instructions
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Cut the cucumber, tomato, onion, and peppers into ½-inch pieces. Combine the vegetables in a large bowl. Toss with ½ cup of olive oil and vinegar. Season with salt and set aside.
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Heat the remaining olive oil in a medium skillet over medium-high heat. Place the tuna in the pan and sear on all 4 sides, allowing the center to stay rare. Transfer the tuna to a cutting board and slice ½-inch thick pieces.
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Spread the vegetables on a small plate and lay the slices of tuna on top. Drizzle with the remaining olive oil and season to taste with salt.
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Serve and enjoy.
Nutrition
- Calories: 376.13kcal
- Fat: 27.74g
- Saturated Fat: 3.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 19.82g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 9.70g
- Fiber: 2.44g
- Sugar: 5.34g
- Protein: 22.40g
- Cholesterol: 33.17mg
- Sodium: 726.27mg
- Calcium: 30.10mg
- Potassium: 727.83mg
- Iron: 1.39mg
- Vitamin A: 89.78µg
- Vitamin C: 71.45mg
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