2 cans of tuna, bonito or atún claro in olive oil
1/4 cup of mayonnaise
1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
Extra virgin olive oil
1 head of green lettuce, torn into small pieces
8 piquillo peppers
2 tbsp capers
2 tbsp chopped parsley
Salt and pepper
Gently mix the tuna and capers in a bowl to preserve the tuna's flakiness. Arrange the lettuce on each plate and place a few piquillo pimentos in the center. Place a large spoonful of the tuna salad on the pimentos.
Drizzle the salad with oil and vinegar. Sprinkle some pimentón (smoked paprika) on top. Garnish with parsley.
Serve with fresh bread.
Recipe courtesy of Spain GourmeTour magazine.