# Pipirrana

A Jaén typical dish that is perfect to say goodbye to summer.

- Cuisine: Spanish
- Category: Salad
- Language: en

## Ingredients

- puñado salt
- 1 diente garlic
- trozos green pepper
- 2 cooked egg yolks
- olive oil
- 2 tomatoes
- green pepper
- poco cucumber
- cooked egg white
- 80 gramos tuna

## Instructions

1. Smash a clove of garlic with a handful of salt.
2. Do the same with some pieces of green pepper.
3. Add two cooked egg yolks to the mixture and mash everything together.
4. Now it's time to add a good olive oil and emulsify the oil with all the salseo until you get that texture.
5. Add the salseo: two good tomatoes from the garden, peeled and cut into very small pieces.
6. Add a little more green pepper and a little cucumber.
7. Add the cooked egg white, finely chopped, and about 80 grams of well crumbled tuna.
8. Let it rest covered in the fridge for a couple of hours.

## Equipment

- dornillo
- mortar
- pestle
- knife
- wooden spoon

## Tips

- If you don't have anyone to hold the dornillo for you, put a cloth underneath so it doesn't move while you emulsify the oil.

## Source

- Original video: https://www.instagram.com/reel/DJO_SSitMwU/?igsh=MWx1ZXl3YWF2ejZreQ==
- Recipe page: https://www.cliprecipe.com/recipe/5fc34bda-b2e9-4dd8-87f3-a9a8209d54b4
- Extracted: 2025-05-08

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