Quesadillas

Put a pan with olive oil on the fire. Fry the onion.
Cut the dogfish into chunks and add to the pan with onion. Let dogfish eject juice and continue cooking until reduced.
Add the tomato sauce and continue cooking.
Add the chopped olives and stir until all ingredients are blended.
Remove the stuffing from the pan and transfer to a large bowl.
Cover the corn tortillas with dogfish, tomato, olives and onion, leaving a little space at the ends to close them.
Close the quesadillas.
Fry quesadillas for a few seconds until browned and crisp.
On a plate place the pieces of lettuce, add the quesadillas. Top off with a dollop of mayonnaise.
Serve.