in Italy

Tuna Salad Caprese

updated

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Ingredients for 2 servings:

  • 1 iceberg lettuce
  • 250g mozzarella
  • 1 can tuna fillets (drained weight approx. 80 g) natural without oil
  • 10 cherry tomatoes
  • ½ bunch parsley, flat
  • 1 lemon(s)
  • olive oil
  • Sea salt
  • Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce and cut into bite-sized pieces. Wash and halve the tomatoes. Finely chop the parsley. Slice the mozzarella. Prepare the vinaigrette as follows: Squeeze the lemon and mix the juice with 3-4 tablespoons of olive oil and the chopped parsley. Arrange the lettuce on flat plates. Arrange the tomato pieces and mozzarella on top. Sprinkle everything with sea salt and freshly ground pepper. Finally, sprinkle the tuna finely over the mixture and drizzle with the vinaigrette. Serve with ciabatta.

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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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