Step-by-Step Instructions
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Prep the Vegetables: Wash and finely dice the cucumber and seeded tomatoes into uniform pieces. Keep them separated in two small bowls.
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Whisk the Dressing: In a separate bowl, whisk together the plain yogurt, olive oil, balsamic vinegar, salt, pepper, and fresh chopped basil. Divide the dressing evenly between the cucumber and tomato bowls and toss gently.
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Assemble the Verrines: In 4 clear glasses or small glass jars, build the layers sequentially:
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Layer 1: Flaked tuna base
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Layer 2: Seasoned cucumber
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Layer 3: Crumbled feta cheese
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Layer 4: Dressed diced tomatoes
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Chill & Serve: Garnish each jar with a fresh basil leaf. Refrigerate for 1 to 2 hours before serving to let the flavors blend while keeping the vegetables crisp. Serve chilled with crusty baguette slices or breadsticks.
Pro-Tips for Clean Layers
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Drain Excess Liquid: Always seed your tomatoes and drain the canned tuna thoroughly to prevent juice from pooling at the bottom of the glass.
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Timing: For the best texture, assemble the jars 1 to 2 hours ahead of time.
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