During the summer, I am very big on no-cook meals and that includes one of my favorite salad recipes. This salad used to be a staple on the Serafina of NYC menu. For some reason they took it off the menu, but I have been keeping its memory alive at home!

You can adjust this recipe to serve any number of guests, just keep the proportions of tuna, mozzarella and tomatoes equal.

You will need:

2 Cans Italian Tuna

2 Large Beefsteak Tomatos, cubed

1 Large Mozzarella ball, cubed

1 Handful of fresh basil, shredded

Dress with Balsamic Vinegar, Olive Oil and Sea Salt.