Pipirrana (a kind of tomato relish) with Kombu seaweed

Divingmar Kombu Fresh Pipirrana 1


  • 6 tomatoes
  • 2 green Italian peppers
  • 2 fresh spring onions
  • 2 boiled eggs
  • Kombu seaweed (chopped to taste)
  • 1 large tin of tuna (optional)
  • 2 cloves of garlic
  • Salt
  • Sherry vinegar
  • Extra virgin olive oil


Cooking with dehydrated seaweed

  • 1. Put the seaweed in a pan
  • 2. Add water, covering it completely
  • 3. Hydrate for 1 hour
  • 4. Remove the water and drain

NOTE: Kombu seaweed in strips increases in weight 16 times and Kombu seaweed in sheets 7 times.

  • 1. Cook the eggs in lots of water and salt for 10 minutes from when the water starts boiling. Remove from the heat and cool with cold water.
  • 2. Wash the tomatoes and peppers, dry them with a tea towel and remove the stem and seeds from the peppers.
  • 3. Chop the fresh spring onions, tomato, Kombu seaweed and the peppers into small cubes (around 1cm2), put all the chopped ingredients in a bowl.
  • 4. Once the eggs are cold, peel them and chop them to the same size as the vegetables. Peel the garlic and chop very, very finely. Add the drained tuna (should you want to add it), the eggs and garlic into the bowl.
  • 5. Dress it well with sherry vinegar, a good glug of extra virgin olive oil and a pinch of sea salt. Stir the mixture well and refrigerate for a few hours before serving.

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