How to make
Put the hard ripened cheese in a blender and let it grind well, almost to a powder.
Add nuts, arugula, garlic and olive oil. Turn on the appliance again and grind for a short while, but this time at a lower speed so that the mixture does not become a slurry.
Dilute with more olive oil, if desired and season with lemon juice and salt.
Wash the iceberg lettuce and dry the leaves well. Tear up into bulky pieces and mix with the prepared dressing, resembling arugula pesto.
Let it stick to the fresh pieces of iceberg lettuce.
If you have any left over, you can set aside for another green salad by storing it in a tightly closed jar.
Split the flavored iceberg salad into portions and place the tuna on top of it, which should be chunky tuna, not flakes.
Serve the Iceberg lettuce with arugula dressing and tuna when serving to keep it fresh and crunchy.
Enjoy your meal!
