Grilled Tuna Caprese

Johnny's Italian Steakhouse Recipe

1 (5 oz.) tuna fillet,
2 ounces spring mix of greens
5 slices Roma tomatoes, sliced 1/4 inch
4 slices fresh mozzarella, slice 1/4 inch
1 ounce balsamic vinaigrette
balsamic reduction, to drizzle
1 teaspoon capers
1 tablespoon fresh basil, chiffinade  cut
salt and pepper
1 tablespoon infused olive oil

Salad: Lay tomatoes shingled with mozzarella in a circle. Drizzle with oil, capers and basil, season with salt and pepper. Cut fish into four pieces - place atop caprese. Drizzle all with balsamic reduction. toss greens with dressing and place atop all.

Balsamic Reduction:  Heat 3 cups balsamic vinegar to simmer. Allow to reduce to syrup consistency. Cool and put into a bottle for service.

Tuna: Marinate tuna in balsamic vinaigrette.Grill until done.

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