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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.

(Read the related blog post.)

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.



  Warm Bean & Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.


  Pancetta & Walnut Salad. A hearty Italian salad with pancetta (Italian bacon), crunchy walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese and a balsamic vinegar and olive oil dressing.


  Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.


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