Step 1
First make the dressing – crush the anchovy fillet with the blade of a knife or chop very finely. Combine the anchovy paste, 2 tbs lemon juice, mustard, garlic and grated parmesan in a bowl and mix well (alternatively add to a mini food processor and blitz for a few seconds – you don’t need to crush the anchovy if using a processor)
Step 2
Gradually whisk in the yogurt and olive oil (by hand or in the processor) then stir in the black pepper. Taste, and add a little more lemon juice if needed. Transfer half the dressing to a clean jar and pop in the fridge to use for something else.
Step 3
Separate the leaves of the Gem lettuce then wash and dry them. Keep the 4 nicest large leaves and place these on a serving plate. Shred the rest of the leaves finely and divide between the whole leaves
Step 4
Add about 5 croutons to each lettuce cup then divide the tuna between them. Shave a few very thin shards of parmesan over the top then drizzle with a little dressing
Step 5
Add another pinch of black pepper and serve with lemon wedges
Step 6
For ideas how to use up the rest of the anchovies in the jar, check our website for other recipes
