How to make
This salad comes from the region of Murcia and is known as moje or mojete, as well as simply ensalada murciana.
The products in it are simple, but combine wonderfully and create a great flavor.
It is suitable as winter or summer appetizer for almost any drink. It is a great cold appetizer or sandwich filling.
In order to prepare the Murcian salad, you need to get a quality, preferably fresh salad onion, which is not spicy. The tomatoes are traditionally canned, but in the summer season, fresh, soft and well ripened ones can be used.
The capers, which are present in the original Spanish recipe are typical of the region (they are better known as thorny capers) and do not look like those we are used to using in Italian recipes, for example.
A suitable substitute is ordinary capers or why not even chopped canned peppers in a sweet and sour marinade.
The products are cut in the following way:
The onions are cut into thin strips and the tomatoes and eggs into small pieces. The canned juice can also be added to appetizing tomato salad.
In a bowl, mix the tuna, olives, capers, onions, tomatoes and eggs.
Add olive oil and salt. I sometimes add a little lemon and parsley juice, but they are not present in the original recipe.
Mix everything and put it in the fridge for about an hour - that way the onion will soften and the flavors will develop better.
This seemingly simple salad is so tasty! Try it and share it.
