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Tuna and Fresh Mozzarella Salad

Tuna & Galbani Mozzarella E Peperoni Salad Recipe by Galbani Cheese Australia


  • 2 x 120g of Galbani Fresh Mozzarella, sliced
  • 50g rocket leaves
  • 50g butter lettuce
  • 3 small firm tomatoes, sliced
  • 150g tuna in brine
  • 1 red capsicum
  • 50g capers
  • 6 basil leaves, finely chopped
  • 2 anchovy fillets in oil
  • 1 tbsp balsamic vinegar
  • Salt and white pepper
  • Extra Virgin olive oil

Preparation Instructions

  1. Place the capsicum in the oven at 180°C for 15 minutes.
  2. While the capsicum is cooking, slice the tomatoes into wedges and Galbani Fresh Mozzarella then drain the tuna.
  3. Once the capsicum is cooked and still hot, place it into a bowl and cover with tin foil.
  4. Allow it to cool for 10 minutes then carefully remove the skin and seeds. Cut into thin strips.
  5. Place the lettuce in a serving bowl and top with the capsicum and tuna. Arrange tomato wedges and Galbani Fresh Mozzarella slices around edge of the bowl.

To make the dressing

  1. Put the capers, anchovies and basil in a bowl.
  2. Add salt and white pepper and the balsamic vinegar. Mix well.
  3. Drizzle in the oil while whisking mixture to create a smooth dressing.
  4. Add the dressing to prepared salad and serve.
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