Lettuces Stuffed with Belly of Tuna, Anchovies and Piquillo Peppers

Lechuga Rellena con Bonito, Anchoas y Pimientos del Piquillo

Servings: 4

Prep Time: 20 min. [PT20M]

Cook Time: 5 min.[PT5M]


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.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

Discount Coupon