2 cos lettuces, trimmed with cores intact, halved lengthways
2 chorizo, chopped
1 small red onion, halved, thinly sliced
1 garlic clove, thinly sliced
1 tbsp sherry or red wine vinegar
200g mixed cherry tomatoes, halved
60g (1/3 cup) green olives stuffed with anchovies, chopped
2 x 185g cans tuna in oil, drained
1/4 cup fresh continental parsley leaves, coarsely chopped
1 tbsp extra virgin olive oil, plus extra, to serve
Crusty bread, to serve (optional)
Heat a chargrill pan or barbecue flat plate on high. Lightly spray the cut side of the cos lettuce with oil. Chargrill, in batches, for 4-5 minutes. Transfer to a plate.
Heat a frying pan over medium-high heat. Cook chorizo, stirring, for 3-5 minutes or until golden and crisp.
Use a slotted spoon to transfer to a plate lined with paper towel.
Add onion and garlic to the pan. Cook, stirring, for 3 minutes or until onion softens. Add the sherry or red wine vinegar and cook for 1 minute or until reduced.
Place the chorizo, tomato, olive, tuna and parsley in a bowl. Add the onion mixture and olive oil and toss gently to combine. Season.
Arrange the lettuce on a serving platter. Top with chorizo mixture, drizzle with extra oil and serve with crusty bread, if you like.
Recipe from Taste Team