Preparation

Drain the tuna; add the mayonnaise, 3 tbsp water, the anchovy fillets and 40 g pecan nuts. Blend into a smooth mixture using a food processor or hand blender.
The tuna mayonnaise must be so liquid that it can be poured.
Place the lettuce on a large serving dish.
Lay the slices of fricandeau onto the lettuce so that they overlap like roof tiles, then pour the tuna mayonnaise over the meat.
Sprinkle on the remaining pecan nuts and capers.
Sprinkle with freshly ground pepper.