Appetizer/Small Plates Salad/Salad Dressings

Tuna Caprese with Basil Ponzu and Gremolata

  • 0:20 TIME
  • 10 Portions



Pine nuts, toasted

3/4 cup

Lemons, zested, juice reserved

2 each

Garlic, minced

2 Tbsp.

Parsley leaves, chopped

1/2 cup


to taste


to taste

Soy sauce

1/2 cup
Rice vinegar

1/4 cup

Lemon, juice

1/4 cup

Minor’s GreenLeaf Basil Pesto Gluten Free

1/4 cup

Heirloom tomatoes, sliced

2 lb

Ahi tuna, grilled medium-rare, sliced 

1 1/2 lbs

Great Northern beans, drained and rinsed

14 oz

Red onion, diced

1 each

Bocconcini, drained

2 cups



  1. For the gremolata, combine the pine nuts, lemon zest, garlic, and parsley in a small bowl. Season with salt and pepper to taste. Set aside.
  2. For the basil ponzu sauce, whisk together the soy sauce, rice vinegar, lemon juice, and pesto in a small bowl. Set aside.
  3. Arrange the heirloom tomatoes on a serving platter. Top with the gremolata, slices of grilled tuna, Great Northern beans, red onion, and bocconcini.
  4. Drizzle the salad with the basil ponzu sauce and serve.