Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers - Lechuga Rellena con Bonito, Anchoas y Pimientos del Piquillo
Makes 4 servings.
Prep Time: 20 min.
Cook Time: 5 min.
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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
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.
Recipe courtesy of Spain GourmeTour magazine.