Name: Ensalada Murciana (Moje Murciano)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800g whole peeled tomatoes in juice, preferably Spanish tomato en conserva; 160g tuna in olive oil, drained lightly; 3 large eggs; 120g sweet onion or spring onion, thinly sliced; 80g cuquillo olives or black oil-cured olives; 60ml extra virgin olive oil; 1/2 teaspoon fine sea salt, plus more to taste; 1 tablespoon tomato juice from the tin, if needed

Question 1

What tomatoes are best for Ensalada Murciana?

Accepted Answer

Use 800g whole peeled tomatoes in juice, preferably Spanish tomato en conserva. Whole peeled tomatoes tear into soft, uneven pieces that hold extra virgin olive oil and fine sea salt. Avoid diced tomatoes because they stay firm and taste tinny in this Murcian preserved tomato salad.

Question 2

Can I make Moje Murciano with fresh tomatoes?

Accepted Answer

Make Moje Murciano with preserved whole peeled tomatoes, not fresh winter tomatoes. Murcia’s moje depends on preserved summer tomato, which gives better flavor and juice than out-of-season fresh tomato. In high summer, Murcia serves other tomato salads, but this dish keeps its preserved-tomato identity.

Question 3

How long should I boil eggs for Ensalada Murciana?

Accepted Answer

Boil the large eggs for 10 minutes after the water reaches a boil. Cool the eggs under cold water, peel them, and cut them into quarters. The egg yolks for Ensalada Murciana should be fully set and yellow, without a grey ring around the edge.

Question 4

What can I substitute for cuquillo olives in Moje Murciano?

Accepted Answer

Use black oil-cured olives if cuquillo olives are unavailable. Cuquillo olives are small, dark, slightly wrinkled olives with deep flavor that suits Moje Murciano. Plain canned black olives are a weak substitute because they add color but much less flavor to the tomato, tuna, and egg salad.

Question 5

Can I make Ensalada Murciana ahead of time?

Accepted Answer

Yes. Boil the eggs up to 2 days ahead and refrigerate them unpeeled. Assemble the whole peeled tomatoes, sliced sweet onion, fine sea salt, and extra virgin olive oil up to 2 hours ahead. Add the tuna, egg quarters, and olives just before serving.

Question 6

Why does my Ensalada Murciana look watery?

Accepted Answer

Ensalada Murciana turns watery when too much tomato juice is added back after draining. Drain the whole peeled tomatoes for 5 minutes, then add only 1 tablespoon reserved tomato juice if the salad looks dry. Too much juice thins the red olive oil dressing and weakens the dish.

Culinary Explorer

Ensalada Murciana (Moje Murciano)

Ingredients

whole peeled tomatoes in juice, preferably Spanish tomato en conserva

tuna in olive oil

large eggs

Where cooking meets culture.

Ingredient	Quantity
whole peeled tomatoes in juice, preferably Spanish tomato en conservadrained, juice reserved	800g
tuna in olive oildrained lightly	160g
large eggs	3