Salad with tuna
Ingredients
Serves 4
- 1 Mozzarella
- 50 g. Roquette
- 3 tomatoes (small salad)
- 150 g. Tuna natural
- 1 red pepper
- 50 g. Capers
- 6 leaves Basil: "Pesto di Pra '
- 2 Anchovies in oil
- salt - White pepper
- 1 tea spoon of Modena Balsamic Cream
- Extra virgin olive oil
Preparation
After washing and drying the pepper, place in oven at 180 degrees for 15 minutes. Meanwhile wash and slice the tomatoes and Mozzarella, and drain tuna.
Then put the hot peppers in an aluminium bowl covered with plastic wrap.
Allow to cool for 10 minutes, then carefully remove all the skin and seeds of the pepper.
Cut the pepper into thin strips. Wash and dry the lettuce and place in a serving dish, place in the centre peppers and tuna, and all around the tomato wedges and mozzarella alternately.
Prepare a bowl capers, anchovies and basil finely chopped. Add a pinch of salt and white pepper. Now add the balsamic vinegar and mix well. Then pour with one hand a little oil extra virgin, and with the other hand beat with a whisk for a smooth and fluffy sauce. Dress the salad with the sauce to taste.
