|
|
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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