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.
