Pipirrana (Andalusian summer salad)

5 - 6 red tomatoes
2 green peppers
1 cucumber
1 onion fresh
2 eggs
2 cans of tuna (vegetarian changing tuna for mushrooms)
Extra virgin olive oil
A few drops of vinegar
cumin & parsley
2 cloves of garlic

Cook the eggs in salted water for 15-20 minutes. Remove from heat and refresh with cold water.

Wash the tomatoes and peppers, dry them with a cloth after. Remove the stem and seeds from the peppers. Peel the cucumbers. We will cut fresh onion, tomato, cucumber and peppers into brunoise (small dice less than 1 cm side), put all the ingredients in a bowl and sliced​​.

Once the eggs are cold, peel them and separate the yolks and whites. Whites are cut to the same size as the vegetables. Add them with tuna (fresh mushrooms) the other vegetables.

Peel the garlic and chop very fine. Chop into mortar egg yolk, parsley, cumin and a few drops of vinegar and salt. Add olive oil.

Stir well together and refrigerate for a couple of hours before serving.

TipsTips: It fits perfectly on top of boiled mussels, with white beans fried with garlic and parsley aside, or you may can add some prawns to the mixture.

Make it spicy adding some spicy olive oil, or chillie flakes.