Italian salad with tuna and tomatoes

Step-by-step cooking

1. Step 1:

   

   How to make a salad with tuna and tomatoes? Prepare the ingredients. Choose natural tuna, without oil, such canned food is better suited for salad, which implies an oil dressing. Tomatoes are ripe and fleshy, mozzarella is pickled, in mini balls or in one large ball.

2. Step 2:

   

   Wash the tomatoes, dry them, cut them in half and remove the watery pulp along with the seeds. Don't throw it away, but freeze it. The pulp is very well suited for making soups and sauces.

3. Step 3:

   

   Cut the prepared tomatoes without pulp into small cubes.

4. Step 4:

   

   Wash and dry the basil. Peel the leaves from the twigs.

5. Step 5:

   

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

6. Step 6:

   

   Pass the peeled garlic cloves through the press.

8. Step 7:

   

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

9. Step 8:

   

   Cut the mozzarella into thin circles. I had mini balls, but it's better to take the cheese alone with a large ball, so it will be easier and faster to cut it.

10. Step 9:

    

    Flip the tuna onto a sieve to drain the excess liquid. The drier the fish is, the better — from a large amount of liquid, the salad will "float". Then mash the tuna with a fork.

11. Step 10:

    

    Place a serving ring on the dish and lay out the salad in layers, carefully tamping each layer with a spoon: ½ tomatoes – tuna – ½ basil – mozzarella - remaining basil - remaining tomatoes.

12. Step 11:

    

    Carefully, so as not to break the salad, remove the ring.

13. Step 12:

    

    Garnish the salad with basil and sprinkle with freshly ground black pepper. Immediately serve to the table so that the tomatoes do not let the juice. Bon appetit!