Romaine Lettuce Heart and Anchovy Salad

InstructionsRemove the floppy outer leaves of the Romaine Heart so you are left with the firm interior of the lettuce. Wash the heart and cut in half. arrange on your serving dish.Peel and finely slice 1/4 of a small onion.Open the jarred or tinned tuna and drain off excess oil. Divide up the fillets equally and place on top of the lettuce. Try to keep as whole as possible.Open the jar of peppers and remove 2 peppers (depending on their size). Cut into each pepper into 4 slices. place on top of each lettuce. Open the jarred or tinned anchovies and reserve 1 tbsp of the oil to make the dressing. Place an anchovy fillet on each lettuce.Sprinkle the thinly sliced onion over the salad.Combine the anchovy oil, extra virgin olive oil, vinegar and black pepper in a bowl. Whisk to make a dressing. Add salt to taste.Pour over the salad when you are ready to serve.