Cut about 2-3 inches off the stalk from the Romaine Lettuce and discard
Cut the rest of the romaine lettuce into small pieces
Wash and pat dry the lettuce and add to a large shallow bowl
Cut the tomato into thin slices and then cut each slice in half and add to the bowl
Peel the onion, cut it in half, and cut into very thin slices and add to them to the bowl
Peel the outside skin of the carrot and then shave some carrot peels into the salad
Add the corn kernels into the salad bowl
Add the Spanish olives into the salad bowl
Add the tinned tuna into the middle of the salad
Decorate the anchovies on top of the salad
Drizzle a generous amount of extra virgin olive oil to the salad
Season with sea salt to your liking (remembering that the anchovies are already salty)
Serve with some crusty bread