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.
handfuls of oakleaf or butter lettuceroughly torn
oz (420g) canned light-meat tuna in olive oildrained and broken
tomatoes (preferably vine-ripened)cut into wedges
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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