Lunch · 25 min · spanish

Porra Antequerana

Ripe tomatoes does the heavy lifting here, with day-old bread rounding it out. A Spanish lunch that takes 25 minutes, start to finish. The macros do the talking: 15g protein, 24g carbs, and 35g fat in every 462-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Ripe tomatoes
• 6 oz Day-old bread
• 1 clove Garlic
• 1/2 cup Olive oil
• 1 tbsp Sherry vinegar
• 2 Hard-boiled eggs
• 1 can Tuna

Steps

1. Soak the bread in the chopped tomatoes for 15 minutes until it collapses into them.
2. Blend with the garlic until velvety, then emulsify the olive oil in a slow stream as the motor runs.
3. Season with vinegar and salt; the porra should be thicker than gazpacho — it should mound slightly on a spoon.
4. Chill at least 1 hour.
5. Serve in wide bowls topped with chopped egg and flaked tuna, plus an extra thread of olive oil.

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