Tuna Caprese with Basil Ponzu and Gremolata

Name: Tuna Caprese with Basil Ponzu and Gremolata
Total time: 20 s
Yield: 10
Ingredients: 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 time
20 min
Difficulty Easy
Number of servings
10

Ingredients

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

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