# Pipirrana de Jaén

A fresh, crisp, and traditional Andalusian chilled salad from Jaén, perfect for surviving summer heat.

- Servings: 2 servings
- Cuisine: Spanish
- Category: Salad
- Diet: pescatarian
- Language: en

## Ingredients

- 4 whole hard-boiled egg
- 1 whole garlic clove
- to taste sea salt
- to taste green pepper, chopped
- to taste extra virgin olive oil
- 3 whole tomato, peeled and chopped
- 1 can bonito del norte en aceite de oliva

## Instructions

1. Separate the yolks from the whites of the hard-boiled eggs.
2. Place the garlic clove, a pinch of sea salt, and a small piece of green pepper into a mortar and pestle. Grind into a paste.
3. Transfer the hard-boiled egg yolks to a bowl and mash with the pestle to create a base.
4. Slowly incorporate extra virgin olive oil into the egg yolk mixture while stirring until a thick, creamy sauce forms.
5. Peel and chop the tomatoes, adding them directly to the bowl with all their juices.
6. Add chopped green pepper and the canned bonito del norte to the bowl, then stir to combine.
7. Finely chop the cooked egg whites and mix into the salad.

## Equipment

- mortar and pestle
- bowl
- paring knife
- spatula
- chef's knife

## Tips

- Serving suggestion: Serve chilled straight from the fridge.
- Serving suggestion: Eat with a spoon or use a piece of crusty bread (barra de pan) instead of a fork.
- Substitution: While tuna or bonito is commonly used, you can also try it with tinned octopus.

## Source

- Original video: https://vm.tiktok.com/ZGdQnR2pg/
- Creator: visitspain
- Recipe page: https://www.cliprecipe.com/recipe/03a0ddbf-62c7-4ff3-abd5-f1a0291f9b9a
- Extracted: 2026-09-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt