Andalusian chopped salad (Pipirrana)

1. Hard-boil the eggs for 10 minutes, cool in cold water and peel; chop the whites finely and set the yolks aside.

2. Cut the tomatoes, seeded pepper (ideally green), peeled cucumber and onion into very small, even dice.

3. In a bowl mix the vegetables, egg whites and drained, flaked tuna.

4. For the dressing, mash the egg yolks with a pinch of salt using a fork, stir in the sherry vinegar, then slowly whisk in the olive oil.

5. Pour the dressing over the salad, toss and chill for at least 30 minutes so the vegetables release their juices.

6. Serve cold with bread – mopping up the juices is the whole point.

Tip: In Jaén it's eaten without tuna, in Granada with it – the secret is the very small, even dice so every mouthful has a bit of everything.