Pipirrana con Atun Recipe

Pipirrana con Atun Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 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
  • cupspanish sherry vinegar
  • sea salt,to taste


  1. 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.

  2. 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.

  3. 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.

  4. Serve and enjoy.


  • 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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