Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers

Servings: 4

Prep Time: 20 min.

Cook Time: 4 min.

Ingredients:

4 mini lettuces

1 small can belly of tuna (ventresca)

1 small can Santoña anchovies

1 small can 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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