Ingredients
1 (6 oz) can albacore tuna, drained
1 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
1 tsp. lemon juice
1 clove garlic, minced
1/2 cup basil, divided
Dash of salt and pepper, to taste
Red Leaf Lettuce (or other lettuce as desired)
8 slices tomato (about 2 medium tomatoes)
1 Tbsp. Capers, drained and rinsed
1 sweet red pepper, cut into strips
Preparation
Put tuna in a medium-sized bowl, breaking up chunks with a fork. Combine Balsamic Vinegar, olive oil, lemon juice, and garlic in a small bowl. Pour over tuna. Stir in 1/2 the basil which has been sliced into thin shreds. Season with salt and pepper. Line two dinner plates with a thick layer of lettuce leaves. Arrange four slices of tomato on each plate atop lettuce. Divide tuna mixture evenly over each tomato slice. Sprinkle capers over salad. Arrange pepper strips between tomatoes. Decorate plate with remaining basil leaves.
