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Murcian Salad Classica

Serves 4

Preparation 10 minutes

cooking time 8 MINUTES

Recipe Miguel Maestre
Wine Matches Peter Bourne
‍Photography Jeremy Simons
Styling Vanessa Austin


4 eggs
2 large oxheart tomatoes
400g good-quality tinned whole peeled tomatoes
½ white onion, very finely sliced
on a mandolin
185g good-quality tinned tuna in olive oil (reserve the oil)
60g pitted black olives
extra-virgin olive oil, for drizzling
salt flakes and freshly ground black pepper


1 Boil the eggs for 6 minutes (for soft-boiled). Remove with a slotted spoon,reserving the water, and immediately place the eggs under cold running waterto cool. Peel and set aside.

2Cut a cross in the base of the tomatoes, then add to the pan of boiling water and blanch for 1 minute. Remove and cool in cold water, then peel and set aside.

3To plate up, use your hands to crush the canned tomatoes and their juices intoa salad bowl. Halve the eggs and arrange on top, then cut the tomatoes intoquarters and add to the bowl.

4Top with the onion, flaked tuna, oil, and the olives. Dress with extra-virgin olive oil, season generously with salt and pepper and serve.

Tip: Always serve tomatoes at room temperature to appreciate their full flavour.

Wine Match

2019 La Maldición Tinto de Valdilecha, Vinos de Madrid, A$27

This classic salad is the Murcia version of a salad Niçoise. It’s a simple melange of eggs, olives, (canned) tuna, tomatoes and (white) onion that boasts abundant flavour and textural intrigue. A rich white could work but this quirky blend of 75% tempranillo and 25% of an indigenous white grape, malvar does the trick. Co-fermentation and skin contact builds the red berry flavours and, importantly, textural character without oak influence. It was previously labelled Tinto Para Beber or ‘a red to drink’. It is. For an equally slurpable alternative, try the Yangarra Estate Noir (A$28).