Johnny's Grilled Tuna Caprese

By WEEK Producer


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.