Tomato Salad with Basil, Tuna, Olives & Capers
Ingredients
For 4 servings
5–6 large tomatoes (heirloom or vine-ripened preferred)
4 x 80 g cans of Rio Mare Tuna in olive oil
A generous bunch of basil
½ garlic clove
1 tbsp capers
A handful of pitted black olives
Extra virgin olive oil, oregano, salt
5–6 large tomatoes (heirloom or vine-ripened preferred)
4 x 80 g cans of Rio Mare Tuna in olive oil
A generous bunch of basil
½ garlic clove
1 tbsp capers
A handful of pitted black olives
Extra virgin olive oil, oregano, salt
Stampa Ricetta
Preparation
1. Remove tomato cores and stems. Blanch in boiling water, peel, then coarsely chop the flesh. Season with salt and place in a colander to drain excess liquid.
2. Chop the garlic and some of the basil, then mix it into the tomato pulp.
3. Using a ring mold, plate the tomato mixture on 4 serving dishes.
4. Top with drained tuna, then add olives, capers, basil leaves, a sprinkle of oregano, and a drizzle of olive oil.
