Pipirrana from Jaén

We cook the eggs. In a mortar and pestle we make a paste, for it, we put the garlic, a piece of green bell pepper and a little salt. We grind well

Peel the eggs, separate the cooked egg whites and set them aside.

Add the cooked egg yolks to the mortar. At this point we begin to add extra virgin olive oil, while adding oil, with the pestle of the mortar and pestle we move until everything is emulsified.

Peel the tomatoes. Chop them into small pieces. Add them to the previous mixture. Add the pieces of cooked egg white and add the pieces of green bell pepper. Mix everything well.

Finally, add the well-drained tuna. Leave it in the refrigerator for a few hours, so that all the flavors blend. And eat!