Dairy-Free Gluten-Free Lactose-Free Mediterranean Recipes Peanut-Free Salads & Sides Sesame-Free Shellfish-Free Soy-Free Spanish Recipes Tapas & Appetizers Tree-Nut-Free Wheat-Free

Traditional Murcian Tomato and Tuna Salad

Name: Traditional Murcian Tomato and Tuna Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish (Murcian)
Ingredients: 2 large eggs; 1 large scallion or 4 green onions, about 4 ounces (115 g), thinly sliced; 1/2 teaspoon kosher salt, divided, plus more to taste; 1 large can whole peeled tomatoes, about 28 ounces (794 g), lightly drained to yield approximately 1 1/2 pounds (700 g); 3 ounces (150 g) canned tuna packed in olive oil, thoroughly drained and lightly flaked; 1/2 cup (75 g) black Cuquillo olives; 3 tablespoons (45 ml) extra-virgin olive oil

A chilled Murcian salad of canned tomatoes, tuna, hard-boiled eggs, scallion, black olives, and extra-virgin olive oil.

Prep20 min

Cook10 min

Total30 min

Serves4 servings

Jump to Recipe

Ensalada murciana, also known as mojete murciano, is a rustic tomato salad from Murcia made with canned tomatoes, tuna, hard-boiled eggs, scallion, black olives, and olive oil.

The tomatoes are gently broken apart rather than finely chopped, creating a juicy dressing that becomes especially flavorful after the salad rests in the refrigerator.

Why You’ll Love This Recipe

Canned tomatoes make the salad flavorful and practical even when fresh tomatoes are out of season.
Tuna and hard-boiled eggs turn a simple tomato salad into a satisfying appetizer or light meal.
Soaking the scallion preserves its fresh flavor while reducing its harshness.
The tomato juices and extra-virgin olive oil create a naturally rich dressing without vinegar or mayonnaise.
The salad improves after chilling, making it convenient for preparing several hours in advance.

Ingredient Notes

Canned tomatoes

Use good-quality whole peeled tomatoes packed in juice. Drain them lightly rather than completely because some tomato liquid is needed to form the dressing.

Tuna

Tuna packed in olive oil provides the richest flavor and a tender texture. Drain it well so the amount of oil in the finished salad remains balanced.

Cuquillo olives

These small Murcian black olives have a concentrated, slightly wrinkled character. Oil-cured black olives are the closest US substitute, while Kalamata olives provide a tangier alternative.

Scallion

A large fresh scallion adds crunch and gentle onion flavor. Soaking the slices in salted cold water makes them milder without removing their freshness.

Extra-virgin olive oil

The oil combines directly with the tomato juices, so choose a fruity, good-quality olive oil suitable for serving raw.

Expert Tips

Drain the canned tomatoes gently so the salad remains juicy without becoming watery.
Break the tomatoes into irregular pieces and leave some larger chunks for a more traditional rustic texture.
Soak and rinse the scallion for the full 15 minutes if it tastes particularly strong.
Drain the tuna thoroughly before adding it, especially when it is packed in olive oil.
Fold the ingredients gently to avoid turning the eggs and tuna into a paste.
Let the assembled salad chill before serving so the tuna, olives, onion, and tomato juices have time to blend.

Serving Suggestions

Serve the salad well chilled in a large dish at the center of the table as an appetizer, tapa, or light lunch.

Offer crusty country bread for soaking up the tomato and olive oil dressing, using certified gluten-free bread when required.

Storage and Reheating

Refrigerate the salad in an airtight container within 2 hours and use it within 2 days. Stir it gently before serving because the tomato juices and olive oil may separate. Serve it cold or slightly cool rather than reheating it, and do not freeze it because the tomatoes and eggs develop a watery, unpleasant texture after thawing.

Frequently Asked Questions

Can I make Murcian salad with fresh tomatoes?

Yes, but canned whole tomatoes are traditional and give the salad its characteristic soft, juicy texture. Use very ripe peeled tomatoes if substituting fresh ones.

What can I use instead of Cuquillo olives?

Oil-cured black olives are the closest substitute commonly available in the United States. Kalamata olives also work but add a tangier flavor.

Can Murcian salad be made ahead?

Yes. Prepare it several hours ahead and keep it refrigerated so the flavors can blend. For the neatest appearance, reserve a few egg slices and olives for garnishing before serving.

Does traditional Murcian salad contain vinegar?

This version does not require vinegar because the tomato juices, salt, and extra-virgin olive oil create the dressing. A small splash may be added to taste, but it is not essential.

CuisineSpanish (Murcian) CourseAppetizer, Salad Yield4 servings NutritionApprox. 270 calories per serving

Ingredients

2 large eggs
1 large scallion or 4 green onions, about 4 ounces (115 g), thinly sliced
1/2 teaspoon kosher salt, divided, plus more to taste
1 large can whole peeled tomatoes, about 28 ounces (794 g), lightly drained to yield approximately 1 1/2 pounds (700 g)
3 ounces (150 g) canned tuna packed in olive oil, thoroughly drained and lightly flaked
1/2 cup (75 g) black Cuquillo olives
3 tablespoons (45 ml) extra-virgin olive oil

Instructions

Place the eggs in a small saucepan, cover them with cold water, and bring to a boil over medium-high heat.
Cook the eggs for 10 minutes, transfer them to a bowl of ice water, and let them cool before peeling.
Place the sliced scallion in a bowl of cold water with 1/4 teaspoon of the salt and let it soak for 15 minutes to soften its sharp flavor.
Drain and rinse the scallion thoroughly, then pat it dry with paper towels.
Place the lightly drained canned tomatoes in a wide serving bowl and break them into irregular bite-size pieces with a fork or knife, leaving some larger pieces intact.
Slice the peeled eggs and add them to the tomatoes with the drained tuna, softened scallion, and most of the black olives.
Drizzle the salad with the olive oil, season with the remaining salt, and fold gently until the tomato juices and oil form a loose dressing.
Taste and adjust the salt, garnish with the remaining olives, and refrigerate for at least 30 minutes before serving.

Notes

The calorie estimate includes approximately 700 g of canned tomatoes, two eggs, 150 g of drained tuna packed in olive oil, 75 g of olives, and all 3 tablespoons of dressing oil. The estimated total is about 1,080 calories divided among four servings.

Tomatoes canned at peak ripeness are traditional and allow this salad to be prepared throughout the year; choose whole peeled tomatoes without added herbs or sweeteners.

Black Cuquillo olives — oil-cured black olives or Kalamata olives are practical US alternatives available at Mediterranean markets and many supermarket olive bars, although Kalamata olives taste tangier.

Spanish canned tuna in olive oil gives the salad a fuller flavor, but plain tuna packed in water may be used for a lighter result.

Check the labels on canned tuna, tomatoes, and olives when avoiding gluten, wheat, dairy, soy, sesame, peanuts, tree nuts, or shellfish because additives and processing practices vary.