Caprese salad with Tonnino Tuna with Sundried Tomato and Basil
1 jar Tonnino Tuna Fillets with Sundried Tomato and Basil
4 to 6 cherry tomatoes
15 ounces mozzarella cheese
½ cup extra virgin olive oil
6 tablespoons balsamic vinegar
Salt and basil to taste
Slice the tomatoes.
Slice the mozzarella into pieces.
Soak the slices of tomato in olive oil and salt.
Serve over a bed of basil.
Add salt and balsamic vinegar.
Plate the Tonnino filets on top.
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