Pepper, Onion, Cucumber and Tomato Salad with Cured Tuna Loin

This recipe is from the Anadalucia region of Spain, on the southern coast that is home to tuna fishermen who have been fishing the Mediterranean waters for centuries.

This salad is a perfect example of much of authentic Spanish cooking -- where fresh ingredients both stand on their own and also combine together to create big flavor.  Make it once and it will become a favorite.

While this recipe calls for the dark and intense salt-cured tuna loin called "mojama," Chef Andrés suggest good quality anchovy fillets as a substitute.  But you can also substitute thin slices of smoked tuna sold at several area charcuterie and fish stores, including Fairway, Dean & Deluca and The Lobster Place.  But if you want the authentic thing, go to Despaña, a New York merchant that specializes in authentic Spanish food and ingredients.

Serves 4

 

Ingredients

3 tablespoons Spanish extra virgin olive oil
1 tablespoon sherry vinegar
Sea salt to taste
1/2 cucumber
1 green bell pepper, seeded and minced
1 ripe plum tomato, seeded and minced
8 cherry tomatoes, halved
1 ounce thinly sliced mojama (Spanish salt-cured tuna loin) about 12 slices
1 scallion, thinly sliced
Fresh chervil sprigs

In a bowl, whisk together the olive oil and vinegar.  Season to taste with salt and set the dressing aside.

Peel the cucumber and, using an apple corer, remove the seeds in one piece.  Cut the seed core into 1-inch pieces and set aside.  Finely dice the remaining cucumber.  Put the diced cucumber, the pepper and the plum tomato in a mixing bowl.  Toss with 1 tablespoon of the dressing and season to taste with salt.

To serve, spread spoonfuls of the minced vegetables over 4 plates.  Place 4 cherry tomato halves and 4 cucumber cores on top of each serving.  Lay the mojama slices across the tomatoes, sprinkle with scallions and chervil, and drizzle with a little more of the dressing.

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