Pipirrana guardeña, Andalusian tuna salad

Ingredients

• 4 red tomatoes
• 2 hard-boiled eggs
• 50 g of bread crumbs
• 1 bell pepper
• 1 small onion
• 1 clove of garlic
• 1 can of natural tuna (100 g)
• 2 tablespoons of chopped capers or olives
• A pinch of salt
• 2 tablespoons of vinegar
• 5 tablespoons of olive oil

Peel the tomatoes, remove the seeds, and chop them in a bowl. Also, chop the bell pepper (leaving the tip intact) and the chives.

In a mortar, grind together the salt, garlic, bell pepper, hard-boiled egg yolks, and soaked bread crumbs. Add the oil, vinegar, and a little water.

Flake the tuna and mix it with the pesto, along with the chopped capers or olives.

Combine all ingredients with the chopped vegetables and diced egg whites, then refrigerate for 2 hours before serving.