Tuna Caprese Salad



Serving size

3 ounces fish with salad
30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make good leftovers.

Serve with crackers or a whole wheat (or gluten-free) roll.


1 tsp. Olive oil
6 3 ounces Fresh tuna
8 ounce Tomatoes (thinly sliced)
2 ounce Fresh mozzarella (cut into 1/2 inch cubes)
8 5 leaves Fresh basil (chiffonade)
1/8 tsp. Salt
4 tsp. Olive oil
2 tsp. Balsamic vinegar


Place the olive oil in a large skillet over medium high heat.

When the pan is hot add the tuna. Sear on one side for three minutes and turn.

Cook for three minutes on the other side and remove to a paper towel. Chill.

When ready to serve, cut the tuna into 1/4 inch slices.

Place the tuna on the plate layered with the sliced tomatoes.

Sprinkle the mozzarella and basil over the top of the salad.

Sprinkle the salt and pepper over the salad.

Drizzle the extra virgin olive oil and balsamic vinegar over the salad.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I love tuna. I love Caprese Salad. The two of them together are just perfect. There’s not much more to be said than that.

Dinner doesn’t have to be complicated to be fantastic. A lovely salad like this one with a slice of good bread is quick, simple and delicious.

"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."

Jacques Pepin