Source:Johnny's Italian Steakhouse
tuna fillet, 5wz 1 ea
spring mix of greens 2 wz
Roma tomatoes, sliced 1/4" 5 slices
fresh mozzarella, slice 1/4" 4 slices
balsamic vinaigrette 1fz
balsamic reduction to drizzle
capers 1 tsp
basil, fresh, chiffinade 1 tbsp
salt and pepper
infused olive oil 1 tbsp
Notes: Lay tomatoes shingled with mozzarrella in a circle. Drizzle with oil, capers and basil, season with salt and pepper. Cut fish into four pieces - place atop caprese. Drizzle all with balsalmic reduction. toss greens with dressing and place atop all.
Balsalmic Reduction: Heat 3 cups balsalmic vinegar to simmer. Allow to reduce to syrup consistency. Cool and locad into bottle for service.
*Marinate tuna ub balsalmic vinaigrette.