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Home / Recipes / Soup & Salads / Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers

Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers - Lechuga Rellena con Bonito, Anchoas y Pimientos del Piquillo

Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers

Makes 4 servings.

Prep Time: 20 min.

Cook Time: 5 min.

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Ingredients:

4 mini lettuces
1 small can belly of tuna (ventresca)
1 small can Santoña anchovies (or other Anchovies)
1 small jar Piquillo peppers
1/2 cup virgin olive oil
2 cloves garlic
Salt
Pepper

Preparation:

Wash the lettuce and drain. Fry the thinly-sliced garlic in hot oil until golden. Open up each lettuce in the center to make a hollow and fill with the tuna fish in pieces. Place strips of Piquillo pepper and anchovies over the top of each lettuce forming a cross and dress with the garlic and oil mixture. Garnish each plate with one whole Piquillo pepper.


By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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THIS RECIPE FEATURES:

Ventresca Tuna - Belly Fillets in Olive Oil, 4 Oz
Ventresca Tuna - Belly Fillets in Olive Oil, 4 Oz
  • Tender ‘ventresca’ belly fillet
  • From line-caught Bonito del Norte tuna
  • Incredibly mild and tender
  • Serve on salads or as a tapa
All Natural
Rated 4.5 Stars
$22.95 SE-21
Classic Paella
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