46°F
Sponsored by

Tomato Mozzarella Stack With Tuna Salad Fritters and Balsamic Syrup

<P><SPAN style="FONT-FAMILY: arial,helvetica,sans-serif; FONT-SIZE: small"></SPAN>&nbsp;</P>

Tomato Mozzarella Stack With Tuna Salad Fritters and Balsamic Syrup


4 large tomatoes, sliced
12 to 16 ounces fresh mozzarella
1 to 2 large zucchini, cut lengthwise, as thinly as possible (or in thin disks)
1 can tuna salad, with mayonnaise
Olive oil
Balsamic vinegar

Make tuna and zucchini fritters: At the end of each zucchini strip, put a spoonful of tuna salad; roll up, seal with egg wash, and bread each fritter with flour, egg, and breadcrumbs, and reserve. Makes 12 to 16. Pan fry, season with salt and pepper, and reserve.

Slice the tomato and mozzarella around the same size, making 3 to 4 slices per person of each. Make a stack starting with tomato, then mozzarella, chives, etc, until the shoulders of the tomato rest on top. Secure these with three long bamboo skewers per stack. On top place more herbs and 3 tuna fritters each. Drizzle with extra virgin olive oil and balsamic vinegar.

Recipes courtesy of David Burke� 2008 MSNBC.com
Page: [[$index + 1]]
comments powered by Disqus

Most Recent Stories

News Stream

KARK Twitter Feed