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Seared tuna with a traditional Andalusian salad of cucumber, tomato, pepper and onion

Pipirrana con atún

Photography by Pablo de Loy


This simple salad known in Spain as pipirrana is another form of the famed cold soup, gazpacho. It pairs well with many ingredients. I love to serve it with tuna.

Yield 4 servings

¾ pound of fresh tuna loin
1 medium cucumber, peeled, halved and seeded
3 plum tomatoes, halved and seeded
1 medium onion, peeled
1 green bell pepper, cored and seeded
1 red bell pepper, cored and seeded
1/2 cup plus 2 tablespoons Spanish extra-virgin olive oil
1/8 cup Spanish sherry vinegar
Sea Salt

Cut the cucumber, tomato, onion and peppers into 1/2-inch pieces. Combine the vegetables in a large bowl. Toss with 1/2 cup of the olive oil and the vinegar. Season with salt and set aside.

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the tuna in the pan and sear on all four sides, allowing the center to stay rare. Transfer the tuna to a cutting board and slice 1/2-inch thick pieces.

Spread the vegetables on a small plate and lay the slices of tuna on top. Drizzle with remaining tablespoon of olive oil and season to taste with salt.