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4 people
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A traditional salad from Murcia made with sweet peeled tomatoes, rich ventresca tuna, hard-boiled eggs and black olives, dressed simply with sherry vinegar and extra virgin olive oil. For the best flavour, chill the tomatoes beforehand but serve the tuna at room temperature. The richness of the ventresca, sweetness of the tomatoes and sharpness of red onion create the perfect balance. Fresh, rustic and deeply satisfying, this is one of Spain’s great summer salads — perfect served with crusty bread to soak up the dressing.
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