Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers - Lechugas rellenas de ventresca con anchoas de Santoña y pimientos del piquillo

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.