Caprese Salad and Tuna

The Caprese Salad with tuna is a variation of the classic Caprese salad, enriched with tuna to make it a more substantial meal. Here is the recipe:

Ingredients

• 250 g of ripe tomatoes
• 200 g of buffalo mozzarella
• 150 g of oil-packed tuna, drained
• Fresh basil, to taste
• Fine salt, to taste
• Black pepper, to taste
• Extra virgin olive oil, to taste
• Dried oregano (optional)
• Black or green olives (optional)
• Salt-cured capers, rinsed (optional)

Preparation

1. Start by washing the tomatoes thoroughly and cut them into slices or wedges, according to your preference.
2. Drain the buffalo mozzarella from its whey and cut it into slices.
3. On a serving plate, arrange the tomato and mozzarella slices alternately.
4. On each slice of mozzarella, add a bit of the oil-packed tuna, previously drained.
5. Wash and dry some fresh basil leaves and scatter them over the salad.
6. Season the salad with salt and pepper to taste.
7. Drizzle the entire salad with a stream of extra virgin olive oil. If you like, you can also add a pinch of dried oregano to give an additional touch of flavor.
8. If you wish, you can enrich the salad by adding olives and capers.

Suggestion: for an extra touch of freshness, you can add some hand-torn rocket or lettuce leaves, which will give crunchiness and flavor to the salad.

Curiosity

The Caprese is a dish originating from the Island of Capri, from which it takes its name. The variant with tuna is typical of Italian summer tables, often enriched with proteins to make the salad a balanced one-dish meal.