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If there is a recipe that is the protagonist of the Murcian summer, it is the salad of tomato partío with bonito salao. Fresh, simple and full of flavor, this salad is much more than a dish: it is a memory, a tradition and a true tribute to the products of our land.
Ingredients (for 2-3 people):
- 2-3 ripe pear tomatoes or hanging tomatoes (better if they are very red and fleshy)
- 150 g of salted bonito loins (you can find it in our online or physical store, ask for it clean and sliced for direct use)
- 1 clove garlic
- Good quality extra virgin olive oil (EVOO)
- Sherry vinegar (optional)
- Salt (only if the tuna is very desalted)
- Oregano or fresh parsley (optional)
The salted bonito is one of the tastiest salted fish that we have in the Region of Murcia, here it is consumed directly without desalting, and this is one of the most frequent recipes.
- Cut the bonito into strips or medium sized pieces (do not touch it with your hands directly, use gloves or paper, if you do not want your hands to smell fishy all day).
- Wash the tomatoes well and cut them into irregular pieces. We are not looking for perfection, but that they release the juice well.
- Peel and crush the garlic in a mortar, adding a little EVOO and a few drops of vinegar (optional) if you like an acid touch.
- Mix the tomato with the seasoned garlic and add the diced tuna on top.
- Top with a good splash of extra virgin olive oil and, if you like, sprinkle a little oregano or fresh parsley (optional).
Consumer tips:
This salad improves a lot if you let it rest for 10-15 minutes before serving, so that the tomato releases its juice and the tuna is impregnated with the dressing.
Accompany it with crusty bread or regañás to dip the “caldico”, which is pure gold, and if you want to take it up a notch, you can add some split olives or capers from Murcia.
