Wash and dry your lettuce.
Cut your tomato into bite-sized chunks, gently season with salt, and set aside in a bowl to rest 15 mins
Slice your onion relatively finely, and begin to arrange your salad.
Start with layering the lettuce on the bottom
Add your tomato and onion
Scatter the 2oz bonito tuna over the plate
Add your pickled white asparagus and olives
In addition to your finely sliced preserved red peppers and hearts of palm.
Season with salt, black pepper, a splash of sherry vinegar and some Extra Virgin Olive Oil
If you can find them, add your boquerones on top of the salad and serve.