Ingredients:

• 1 pouch (2.5 oz.) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
• 1 box (12 oz.) polenta
• 1 cup shredded, part-skim mozzarella cheese
• 1 Tbsp. extra virgin olive oil
• ¼ cup marinara sauce
• 2 Tbsp. sliced, fresh basil

Directions:

1. Make the polenta according to the package directions. Stir in the shredded cheese until well combined and melted.
2. Place the olive oil in an 11×9 pan or half-sheet pan and spread out until the pan is covered.  Spoon the hot polenta into the pan, and spread it to the edges.
3. Allow it to cool, and once firm, use a 2-inch-round cookie cutter or biscuit cutter to make ~12 polenta rounds.
4. Place the rounds on a platter. Top them with 1 tsp. of marinara sauce and tuna, and finish them off with some slivered basil.