Mediterranean Stack Salad
|Ingredients||Seafood, Vegetables, Bread|
|Day Part||Lunch, Dinner|
Layers of round pita bread, tomato slices and a caper, olive, onion and tuna mixture, compacted and served with Parmesan crisps and dill.
3 oz. solid yellowfin tuna with olive oil
1 tbsp. capers
1 tbsp. black olives, chopped
1 tbsp. chopped tomatoes
1 tbsp. chopped red onion
2 tbsp. red wine vinegar
4 oz. mixed greens
4 tomato slices
2 pita breads, cut in 3-in. circles
Parmesan crisps and fresh dill, for garnish
1. Drain oil from tuna into bowl and reserve.
2. In another bowl, mix capers, olives, chopped tomatoes, and onions with tuna.
3. Add vinegar and mixed greens to reserved oil; toss.
4. Line a plate with mixed greens. Alternate layers of tuna mixture, tomato slices, and pita in a 3-in. cylinder and compact. Remove cylinder. Garnish with Parmesan crisps and dill.