Salmorejo

Summary

Wash the tomatoes, cut crosswise on the stalk and briefly heat them in boiling water until the peel can be peeled off easily. Rinse the tomatoes under cold water and peel them.
Soak the baguette in a little water. Take out and squeeze out. Puree the tomatoes with the soaked baguette and plenty of olive oil with the cutting stick very finely. The cream must take on a relatively light color due to the oil. If it is too red, take more oil. Season to taste with salt and, if necessary, a little vinegar and chill.
Boil the eggs firmly, peel and dice them. Drain and mash the tuna. Pour the salmorejo into plates or bowls and garnish with the egg, ham and tuna.
Annotation:
Salmorejo is the classic tapas dish from Cordoba. Since a lot of olive oil is used for this dish, it is advisable to use only a very good Virgen Extra with a balanced acidity ratio. The oils from the province of Córdoba itself are of course best suited. The oils from Baena have a special reputation.
The bitter oils like those from the Sierras Jaén`s, which go wonderfully with salad dressings and other dishes, bring too much taste of their own and should therefore not be used.