1. Break the bread into large pieces and toast in the oven or a pan with some oil.
2. Chop the garlic and anchovies, place them in a small bowl, then add the lemon juice and remaining oil and mix well.
3. Using a peeler, create fine shavings with the Parmigiano Reggiano cheese, then dry your salad leaves (or lettuce) and top with the mixture previously prepared.
4. Top the salad with the pieces of tuna, the Parmigiano Reggiano shavings and the toasted bread pieces.
