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Artichokes & Tuna in Piquillo Dressing
Servings
4
Servings
4
Ingredients
  • 1 1/2cups Bonta Marinated Artichokes
  • 8oz Bonta Tuna in Olive Oil
  • 1/2cup Roasted Red Piquillo Pepper
  • 3tbsp Extra Virgin Olive Oil
  • 12small butter lettuce leaves
  • 1tbsp lemon juice
  • 2tbsp minced chives
  • fine sea salt to taste
Instructions
  1. Drain the artichokes and the piquillo peppers from the liquids they were packed in and set aside. Stack three small butter lettuce leaves and place on each of 4 serving dishes.
  2. Place three or four artichokes in the center of the lettuce stacks, leaving a small space in the center. Place the same amount of the tuna in the center of the artichokes.
  3. Add the salt to the lemon juice and gradually whisk the oil into the lemon juice. Mince the piquillo peppers and add to the dressing. Spoon a few tablespoons of the dressing around each salad and a little on top. Sprinkle with chives and serve.