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.