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Layered Italian tuna tomato mozzarella salad with fresh basil oil served as an elegant appetizer

Italian-Style Tuna Tomato Mozzarella Salad

A fresh, Italian-inspired layered salad made with albacore tuna, ripe tomatoes, mozzarella ciliegine, and fragrant basil oil. Light, low-carb, and effortlessly elegant - perfect as an appetizer or a simple lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, lunch, Salad
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 5 oz solid white albacore tuna in water well drained
  • 4 Roma tomatoes
  • 4 oz mozzarella ciliegine
  • Fresh basil leaves a generous handful
  • 1 garlic clove minced
  • 2 tablespoons extra virgin olive oil
  • Juice of ½ small lemon
  • Salt and freshly ground black pepper to taste

Method
 

  1. Squeeze all excess water out of the tuna and set aside.
  2. Halve the tomatoes, remove the seeds and watery centers, then dice the flesh into small pieces.
  3. Finely julienne the basil leaves. In a small bowl, mix the basil with olive oil, lemon juice, minced garlic, salt, and pepper. Let sit for 10 minutes to allow the flavors to develop.
  4. Slice the mozzarella ciliegine.
  5. Place food rings (about 4 inches in diameter) on serving plates. For each portion, layer half of the diced tomatoes on the bottom, followed by tuna, half of the basil oil, sliced mozzarella, the remaining basil oil, and finish with the remaining tomatoes.
  6. Carefully remove the rings and serve immediately.

Notes

  • Draining the tuna thoroughly is key to keeping the salad fresh and well-structured.
  • Removing the tomato seeds prevents excess moisture and keeps the layers clean.
  • This salad is naturally low carb and gluten free.
  • Best enjoyed immediately while the tomatoes and basil are at their freshest.

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