Pirinaca

Preparation:

Preparation: Drain the tuna, cut it into pieces as uniform as possible and distribute it on two individual plates. Wash and dry the tomatoes, cut them in half, remove the seeds and cut them into cubes. Boil the eggs in a saucepan with boiling water for about 8 minutes, then run them under cold water, peel them and separate the egg whites from the yolks. Coarsely chop the egg whites and divide them into plates together with the diced tomatoes and keep the yolks aside. Prepare the sauce: wash the chillies, cut them in half and remove the seeds and the internal white membranes, then cut them into cubes. Soften the slice of bread in a bowl with a little water, then squeeze and chop it. Put the hard-boiled egg yolks, the minced garlic clove, the necessary salt, a grind of pepper, the chillies, the bread and the vinegar in the blender jar and blend to mix the ingredients. Finally add the olive oil slowly, continuing to blend until you have obtained a homogeneous and creamy mixture. Spread this sauce over the salad, garnish the dishes with a few celery leaves and serve. Those who wish can mix the salad and let it rest for about half an hour before serving. --- ADVICE. Pirinaca is a specialty of Spanish cuisine, of which there are numerous versions, all united by the pepper sauce, which constitutes the fundamental characteristic of the dish. The other ingredients can be changed as desired, according to personal taste. A very tasty variant is obtained by replacing the tuna with cucumbers and slices of raw ham.