Warm tomato, tuna and anchovy salad

Difficulty: ★☆☆


  • 4 Ripe tomatoes.
  • 7 oz Light tuna fish in olive oil.
  • 16 Anchovies.
  • 16 Black olives.
  • Extra virgin olive oil.
  • Fresh basil.
  • 1 Cup grated melting cheese, such as mozzarella.
  • Sherry balsamic vinegar.
  • Salt and black pepper.

Category: First course


Wash and cut the tomatoes into ¼ inch thick slices. Chop black olives. Place tomatoes in oven proof serving platter, arrange olives on top of them and plece tuna fish in the center. Drizzle with a few tablespoons of virgin olive oil. Sprinkle cheese and cook in the oven at 340°F until the cheese begins to melt. Remove from the oven. Season with salt and pepper and sprinkle with fine Julienne basil leaves. Season with balsamic vinegar and arrange the anchovies on top the salad.