This Mojete Murciano recipe is fast and simple – and great for last minute guests because often you’ll already have all the ingredients to hand.
This fresh salad recipe from Murcia requires no cooking, so even novice cooks can achieve it quickly. The simple flavours enhance each other beautifully.
Ingredients for the Mojete Murciano recipe
- 1 standard tin of tomatoes – chopped.
- 2 standard tins of tuna (in oil, brine or vinegar – your choice).
- 2 hard boiled eggs – quartered.
- 1/2 medium onion – coarsely chopped.
- Fistful of black olives – pitted.
- Olive oil – a good quality extra virgin oil if you can get it.
- A pinch or two of coarse sea salt (omit this if your tuna came in brine).
- Place all the ingredients in a bowl – except for the olive oil and salt.
- Mix if you like, or just layer them.
- Refrigerate for half an hour to let the flavours absorb
- Finish off with a good drizzle of a quality olive oil and a sprinkle of salt.
Spain Buddy Tips
- We don’t recommend messing with the ingredients of this recipe too much – the flavours just work too well together for that.
- Veggies can simply omit the tuna – but then it’s not really mojete.
- You can prepare this dish in advance if you like… but don’t pop the eggs, olives, olive oil and salt on until you’re ready to serve.
- You can finish with a sprinkle of freshly ground black pepper if you like.
- If you really MUST add a little more to this dish, consider mixing in a pinch or two of crushed chillies in with the tomatoes.
- And finally… if you can’t possibly do without herabtge – then crush two garlic cloves and a tablespoon of finely chopped fresh parsley and mix in before adding your toppings.
- Okay okay I’ll admit it – I’ve also dressed this with a couple of anchovy fillets and omitted the salt.
If you have any recipes that you’d like us to source and test… or if you have one you’d like us to feature – drop us a line via the contact page on this website or leave a comment below, and we’ll be in touch.