FRIJE

Instructions

• 1.   Start by washing and drying the bell pepper. Then, place it in the oven at a temperature of 180°C for about 15 minutes. Take advantage of this 15-minute window to wash the tomatoes. Slice the ball of Mozzarella di latte di bufala Galbani and quarter the tomatoes. Drain the tuna. Remove the likely heated bell pepper from the oven and place it in an aluminum bowl that you have previously covered with plastic wrap. Let the bell pepper cool for about ten minutes. Carefully remove the skin and seeds from the bell pepper. Then, slice the bell pepper into thin strips and set them aside. Proceed to wash the salad greens. Dry the arugula and lamb's lettuce carefully and arrange them on a serving platter. In the center of the platter, place the bell pepper strips and the drained and crumbled tuna. Around them, alternate the slices of Mozzarella di latte di bufala Galbani and the quartered tomatoes. In a bowl, prepare the vinaigrette with basil, anchovies, and capers, finely chopped. Add a pinch of white pepper and salt. Pour in the balsamic vinegar cream and mix well. Also, add a drizzle of extra virgin olive oil while whisking. You will get a smooth and frothy mixture. You can now serve your tuna, mozzarella, and grilled bell pepper salad, seasoning with the sauce according to your taste. Remember to offer a nice slice of country bread to your guests to soak up your delicious preparation.

Nutritional information *

Reference

• kissmychef.com/recettes/entrees-aperos/salade-de-thon-a-la-mozzarella/