Pirinaca

Drain tuna, reduce it in pieces as uniform as possible and divide it into two individual dishes.

Wash and dry tomatoes, divide them in half, give them the seeds and cut into cubes.

Make firm the eggs in a saucepan with boiling water for about 8 minutes, then put them under cold water, Peel and divide the egg whites from the yolks.

Coarsely chopped egg whites and suddivideteli dishes with tomato cubes and keep aside yolks.

Prepare the sauce: wash the peppers, cut them in half and take away the seeds and white membranes, then reduce it into cubes.

You soften the slice of bread in a bowl with a little water, then squeeze it and sminuzzatela.

Put into Blender jar the yolks firm, the clove of chopped garlic, salt, a pepper, minced peppers, bread and vinegar and blend to mix the ingredients.

Finally add to olive oil and continue to blend until you have a smooth, creamy mixture.

Spread this sauce over the salad, garnish the dishes with a few celery and serve.

Those who wish, can mix the salad and let it sit for about half an hour before serving.

---ADVICE.

La Pirinaca is a specialty of Spanish cuisine, of which there are many versions, all United by the chili sauce, which is the fundamental characteristic of the dish.

Other ingredients can be changed as desired, depending on personal taste.

A very tasty variation is obtained by replacing the tuna with cucumber and slices of prosciutto crudo.