Trampó Recipe
Juicy tomatoes, crispy peppers, and sweet onions, all topped up with tuna and green olives, mingling in a dance of flavors that are as simple as it is sublime.
Equipment
- Cutting board
- Knife
- Big bowl
Ingredients
- 1 kg tomatoes big juicy and ripe
- 1 green Italian pepper
- 1 spring onion
- 1/2 cup green olives
- 1 cup canned tuna
- 3 tbsp olive oil
- 1 tsp salt (or to taste)
- 1 loaf of white bread to serve it with
Nutrition
Calories: 436kcal | Carbohydrates: 29g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 2019mg | Potassium: 1366mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4401IU | Vitamin C: 72mg | Calcium: 113mg | Iron: 3mg
Servings: 2
Calories: 436kcal
Notes
- Peel the tomatoes: by peeling the tomatoes the salad it’s not only more pleasant to eat but also they get the chance to release their juices easier, so don’t skip this step!
- The right kind of bread: of course, Trampó can be eaten without bread, but the beautiful juices are perfect to dump the bread in them. Choose a rustic kind of bread, ciabatta, and sourdough bread are the best kinds.
Instructions
- Wash the tomatoes well and drain.
- Peel them and chop them in rough bite-size chunks. Set them aside in the salad bowl with a bit of salt so they can start to release their juices.
- Cut the green peppers in half and remove the stem and the seeds. Chop them finely and add to the salad bowl with the tomatoes.
- Peel the outer layer of the spring onion and discard. Cut the base and also the green part. Do not discard the green part, you can use it for a different recipe. Chop finely the white part and add to the salad bowl.
- Drain the tuna and add to the bowl.
- Add the green olives.
- Dress with the olive oil and mix well, taste, and adjust the salt if needed.
- Let it rest in the fridge for 30 minutes for the flavors to mingle and develop or eat right away with plenty of white bread.
KEYWORD: trampó recipe
