Italian Tuna and Tomato Salad

Cooking method

1. Step 1:

   

   How do you make a tuna and tomato salad? Gather the ingredients. Choose tuna packed in water rather than oil - it's better for a salad that has an oil-based dressing. Use ripe, meaty tomatoes and fresh mozzarella, either in mini balls or one large ball.

2. Step 2:

   

   Wash and dry the tomatoes, cut them in half, and scoop out the watery flesh along with the seeds. Don't throw it away - freeze it. The flesh works great for making soups and sauces.

3. Step 3:

   

   Cut the prepared seeded tomatoes into small cubes.

4. Step 4:

   

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

5. Step 5:

   

   Chop the basil leaves finely and put them in a bowl.

6. Step 6:

   

   Press the peeled garlic clove through a garlic press.

7. Step 7:

   

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

8. Step 8:

   

   Cut the mozzarella into thin rounds. I had mini balls, but it's better to use one large ball of cheese - it's easier and faster to slice.

9. Step 9:

   

   Drain the tuna in a sieve to remove excess liquid. The drier the fish, the better - too much liquid will make the salad run. Then mash the tuna with a fork.

10. Step 10:

    

    Set a serving ring on the plate and layer the salad, gently tamping each layer with a spoon: ½ the tomatoes - tuna - ½ the basil - mozzarella - the rest of the basil - the rest of the tomatoes.

11. Step 11:

    

    Carefully remove the ring so you don't break the salad.

12. Step 12:

    

    Garnish the salad with basil and sprinkle with freshly ground black pepper. Serve right away so the tomatoes don't release their juice. Enjoy!