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Recipe by @starinfinitefood
Imagine a plate bursting with colors and textures: tender, sustainably-caught Wild Planet Albacore Tuna, mixed with aromatic pesto and nestled among a medley of garden-fresh vegetables. Juicy, sun-ripened tomatoes add a burst of sweetness, while crisp cucumbers provide a refreshing crunch. The crowning glory? A generous dollop of creamy burrata cheese that melts in your mouth, adding a touch of indulgence to this otherwise light and healthy dish.
Imagine a plate bursting with colors and textures: tender, sustainably-caught Wild Planet Albacore Tuna, mixed with aromatic pesto and nestled among a medley of garden-fresh vegetables. Juicy, sun-ripened tomatoes add a burst of sweetness, while crisp cucumbers provide a refreshing crunch. The crowning glory? A generous dollop of creamy burrata cheese that melts in your mouth, adding a touch of indulgence to this otherwise light and healthy dish.
2 cups chopped Beefsteak Tomatoes
2 cups chopped Cherry Tomatoes
2 cups chopped Cucumber
½ cup chopped Fresh Basil, plus more for serving
1 Tbsp Olive Oil, plus more for serving
1 Tbsp Balsamic Vinegar, plus more for serving
½ tsp Salt
Pepper to taste
6 oz Burrata Cheese
2 (5oz) cans Wild Planet Albacore Wild Tuna, drained
⅓ cup minced Red Onion
½ cup minced Celery
¼ tsp Salt
3-4 Tbsp Basil Pesto
3-4 Tbsp Mayonnaise
2 cups packed Fresh Basil
¼ cup raw Cashews
⅓ cup Olive Oil
¼ cup Parmesan Cheese
2 Tbsp Lemon Juice
1 clove Garlic
½ tsp Salt
¼ tsp Pepper
Prep the salad. Add the tomatoes, cucumber, basil, olive oil, balsamic vinegar, salt and pepper to a large bowl. Toss to combine and set aside.
Make the pesto tuna. Add the tuna to a medium bowl and use a fork to mash the tuna. Add the onion, celery, salt, pesto and mayonnaise. Mix everything to combine into a tuna salad mixture.
Next, add the tomato and cucumber salad to a serving bowl. Carefully tear apart the burrata into about 5-6 pieces, then spread over the top.
Form the tuna salad into a large ball and place in the middle of the salad. Drizzle a little olive oil, balsamic and sprinkle some more basil over the top.
For the homemade pesto: Add the basil, cashews, olive oil, Parmesan, lemon juice, garlic, salt and pepper to a food processor and process until smooth. Scrape down the sides as needed, then blitz again.
