Italian tuna and tomato salad

6 servings
40 min

How to make a salad with tuna and tomatoes? Prepare the ingredients. Choose tuna natural, without oil, such canned food is better suited for lettuce, which implies oil dressing. Tomatoes - ripe and fleshy, mozzarella - brine, in mini balls or one large ball.

Wash the tomatoes, dry, halve and remove the watery flesh along with the seeds. Do not throw it away, but freeze it. The pulp is very good for making soups and sauces.

Cut the prepared tomatoes without pulp into small cubes.

Wash the basil and dry. Pull the leaves off the twigs.

Finely chop the basil leaves and fold into a bowl.

Pass the peeled garlic cloves through the press.

In a bowl of basil, put the garlic, pour in the lemon juice and olive oil. Add a pinch of salt and stir. Leave the basil to marinate for 5-10 minutes.

Cut mozzarella into thin circles. I had mini balls, but it is better to take cheese alone with a large ball, so it will be easier and faster to cut it.

Fold the tuna on a sieve so that the glass has extra liquid. The drier the fish, the better - from the large amount of liquid the salad & quot; will float & quot;. Then mash the tuna with a fork.

Place the serving ring on the dish and lay out the salad in layers, gently compressing each layer with a spoon: tomato ½ - tuna - ½ basil - mozzarella - remaining basil - remaining tomatoes.

Carefully remove the ring to avoid breaking the salad.

Garnish the salad with basil and sprinkle with black freshly ground pepper. Serve immediately to the table so the tomatoes don't let the juice in. Enjoy your meal!