Tuna Caprese with Basil Ponzu and Gremolata
Ingredients
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Pine nuts, toasted -- 3/4 cup
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Lemons, zested, juice reserved -- 2 each
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Garlic, minced -- 2 Tbsp.
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Parsley leaves, chopped -- 1/2 cup
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Salt -- to taste
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Pepper -- to taste
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Soy sauce -- 1/2 cup
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Rice vinegar -- 1/4 cup
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Lemon, juice -- 1/4 cup
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Minor’s GreenLeaf Basil Pesto Gluten Free -- 1/4 cup
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Heirloom tomatoes, sliced -- 2 lb
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Ahi tuna, grilled medium-rare, sliced -- 1 1/2 lbs
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Great Northern beans, drained and rinsed -- 14 oz
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Red onion, diced -- 1 each
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Bocconcini, drained -- 2 cups
Preparation
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1For the gremolata, combine the pine nuts, lemon zest, garlic, and parsley in a small bowl. Season with salt and pepper to taste. Set aside.
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2For the basil ponzu sauce, whisk together the soy sauce, rice vinegar, lemon juice, and pesto in a small bowl. Set aside.
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3Arrange the heirloom tomatoes on a serving platter. Top with the gremolata, slices of grilled tuna, Great Northern beans, red onion, and bocconcini.
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4Drizzle the salad with the basil ponzu sauce and serve.
Components
