Tuna Caprese with Basil Ponzu and Gremolata
The combination of ponzu and gremolata joins together two popular ethnic cuisines!
3/4 cup pine nuts, toasted #195454
2 lemons, zested, juice reserved #192676
2 Tbsp. Minced garlic #192922
1/2 cup chopped parsley #193133
salt, to taste #052100
pepper, to taste #169540
1/2 cup soy sauce #087783
1/4 cup rice vinegar #124936
1/4 cup lemon, juice #082214
1/4 cup Basil Pesto #214023
2 lbs. heirloom tomatoes, sliced #193608
1 1/2 lbs. Ahi tuna, grilled medium-rare, sliced #215217
14 oz. Great Northern beans, drained and rinsed #076281
1 red onion, diced #192179
2 cups bocconcini, drained #054092 S/O
For the gremolata, combine the pine nuts, lemon zest, garlic, and parsley in a small bowl. Season with salt and pepper to taste. Set aside.
For the basil ponzu sauce, whisk together the soy sauce, rice vinegar, lemon juice, and pesto in a small bowl. Set aside.
Arrange the heirloom tomatoes on a serving platter. Top with the gremolata, slices of grilled tuna, Great Northern beans, red onion, and bocconcini.
Drizzle the salad with the basil ponzu sauce and serve.