This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."
I love tuna. I love Caprese Salad. The two of them together are just perfect. There's not much more to be said than that.
Dinner doesn't have to be complicated to be fantastic. A lovely salad like this one with a slice of good bread is quick, simple and delicious.
There is no substitute for fresh basil. Dried basil has a completely different flavor and using it in recipes is something I rarely do.
The fresh basil you will find in the market is most likely Sweet Basil. The soft green leaves bruise easily and then turn black. Because of this fresh basil doesn't keep very well.
To keep the leaves fresh, rinse gently and then wrap them in a damp paper towel. Place the bundle inside a plastic bag before putting them in the fridge. You can also put them in a glass of water stem side down like a bunch of flowers in a vase.
5 leaves fresh basil = <1 calorie, <1g fat, 0g sat fat, 0g mono fat, <1g protein, <1g carbohydrates, <1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =3 ounces fish with salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make good leftovers.
Serve with crackers or a whole wheat (or gluten-free) roll.
|1 tsp||olive oil|
|6 ounces||fresh tuna steak|
|8 ounces||tomatoes (thinly sliced)|
|2 ounces||fresh mozzarella (cut into 1/2 inch cubes)|
|8 large||leaves fresh basil (chiffonade)|
|fresh ground black pepper (to taste)|
|4 tsp||extra virgin olive oil|
|2 tsp||balsamic vinegar|
Place the olive oil in a large skillet over medium high heat.
When the pan is hot add the tuna. Sear on one side for three minutes and turn.
Cook for three minutes on the other side and remove to a paper towel. Chill.
When ready to serve, cut the tuna into 1/4 inch slices.
Place the tuna on the plate layered with the sliced tomatoes.
Sprinkle the mozzarella and basil over the top of the salad.
Sprinkle the salt and pepper over the salad.
Drizzle the extra virgin olive oil and balsamic vinegar over the salad.
Serving size = 3 ounces fish with salad
Servings = 2
Amount Per Serving
|Calories 331||Calories from Fat 193|
|% Daily Value|
|Total Fat 22g||32%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 6g||<1%|
|Dietary Fiber 1g||4%|
|Vitamin A 38%||Vitamin C 29%|
|Calcium 22%||Iron 3%|
|Vitamin K 70 mcg||Potassium 714 mg|
|Magnesium 71 mg|