Showcasing the Mediterranean diet and Asian diet  


Tuna, olive and tomato salad with romesco sauce



Tuna, olive and tomato salad with romesco sauce
Chunks of tuna, tomato wedges and olives served on a bed of lettuce and liberally drizzled with a robust Spanish red pepper and almond sauce.

6 handfuls of oakleaf or butter lettuce—roughly torn
14 oz (420g) canned light-meat tuna in olive oil—drained and broken into chunks
4 tomatoes (preferably vine-ripened)—cut into wedges
20 black olives
1 cup Romesco sauce

ARRANGE the lettuce on a large serving platter. TOP evenly with the tuna chunks, tomato wedges and olives. DRIZZLE the romesco sauce evenly over the salad.

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