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Tuna Caprese with Basil Ponzu and Gremolata

  • 20 min
  • Easy
  • 10
  • Pine nuts, toasted -- 3/4 cup
  • Lemons, zested, juice reserved -- 2 each
  • Garlic, minced -- 2 Tbsp.
  • Parsley leaves, chopped -- 1/2 cup
  • Salt -- to taste
  • Pepper -- 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
Preparation
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.
Components