Pipirrana

🛒 Ingredients

• Tomatoes 200 g · 36 kcal
• Green Bell Pepper 50 g · 10 kcal
• Cucumber 50 g · 8 kcal
• Red Onion 25 g · 10 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Canned Tuna in Olive Oil (drained) 50 g · 90 kcal
• Extra Virgin Olive Oil 15 g · 135 kcal
• Red Wine Vinegar 5 g · 2 kcal

👨‍🍳 Instructions

1. Place the eggs in a small pot, cover with cold water, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes; then immediately transfer to an ice bath to cool, peel, and chop.
2. While the eggs are cooking, finely dice the tomatoes, green bell pepper, cucumber, and red onion. Drain the canned tuna, flaking it gently.
3. In a large bowl, combine the chopped vegetables, hard-boiled eggs, and flaked tuna. Drizzle generously with extra virgin olive oil and red wine vinegar.
4. Season with salt to taste, then mix everything gently to combine. For best flavor, chill the pipirrana in the refrigerator for at least 30 minutes before serving.