in Italy

Ciabatta Basiluzzo

updated

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Ingredients for 2 servings:

  • 1 m.-large ciabatta
  • 2 large tomatoes
  • 1 can of tuna in its own juice
  • some capers, preferably pickled in salt, not sour
  • some basil leaves
  • 1 ball of mozzarella
  • some olive oil
  • salt and pepper
  • 1 handful of arugula

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Ciabatta Lipari style

Briefly soak the salt-cured capers and rinse. Halve the ciabatta. Slice the tomatoes, sprinkle with salt, and let them sit for a moment. Then drizzle the ciabatta with a little olive oil. Drain the tuna and spread it on the ciabatta. Top everything with the capers, followed by the tomatoes and sliced ​​mozzarella. Tear the basil over the top and sprinkle with coarse pepper. If you like, add some arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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