Pipirrana (Jaen tomato salad with egg yolk sauce and tuna)

Put the eggs in a saucepan with water just to cover; bring to a boil on high heat, cover, turn off the heat and leave exactly 10 minutes.

Dice the tomatoes; finely chop the spring onion and green bell pepper; roughly chop the garlic.

Pound the garlic with 2 spoonfuls of the chopped pepper and a pinch of sea salt in a mortar to a paste (or use a food processor or hand blender).

Move the eggs to ice water for 2 to 3 minutes to stop the cooking and cool them; peel, dipping them in the ice water.

Halve the eggs, remove the yolks and finely chop the whites.

Pound the yolks into the garlic paste until well mashed; slowly add the olive oil while mixing continuously.

Combine the tomatoes, spring onion, green pepper and egg whites in a large bowl, reserving a spoonful each of pepper and whites for garnish; pour in the yolk sauce, season with sea salt and black pepper and mix.

Drain the tuna in a fine sieve, flake it gently over the salad and mix once more.

Serve at room temperature or chilled, topped with the reserved pepper and egg whites; it keeps 3 to 4 days in the fridge.