ensalada murciana


This sublime traditional starter can be found on almost every family meal table and in restaurants around the Murcia region. Also known as Moje, meaning wet, because at the bottom of the salad you have a juice to dip a piece of bread in.


  • 1 tin of plum tomatoes

  • 1 tin of tuna chunks

  • 1 tin of black olives

  • 2 hard boiled eggs

  • 1 small red onion

  • extra virgin olive oil & salt to taste


  • To make the hard-boiled eggs, simply cook them in water for about 10 minutes. Once cooked, peel and reserve.

  • Peel and cut the onion into a very fine julienne. Let it sit in cold water for about 15 minutes. That will make it soft and less sharp.

  • Open the can of plum tomatoes and break them up with a fork. 
    Place them on a plate, then add the tuna, onions, olives, and finally the hard-boiled egg on top, cut into quarters.

  • Season with salt and drizzle with olive oil.

    Serve cold.