Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers - Lechuga Rellena con Bonito, Anchoas y Pimientos del Piquillo
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Makes 4 servings.
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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.
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