Cullen's Albacore Greek Salad
1 1/2 lb Pacific albacore loin cuts or steaks
Water to cover
Lemon slices to taste
Onion slices to taste
Bay leaf to taste
Black peppercorns to taste
2 tbl olive oil
2 tbl lime juice
2 tbl white wine vinegar
1 tsp salt-reduced soy sauce
2 tsp Dijon mustard
1 tsp minced garlic - (to 1 1/2 tspns)
1/8 tsp dried oregano
1/8 tsp dried basil
1/4 cup feta cheese
Assorted fresh vegetable and greens
Method :
Rinse albacore with cold water; pat dry with paper towels. Place albacore in a
large skillet in just enough water to cover. Season water with lemon and onion
slices, bay leaf and black peppercorns to taste. Cover and simmer. Cook 8
minutes per inch of fish measured at its thickest point. Do not overcook!
Albacore should be pink in center when removed from heat. Drain, cool and break
into large chunks.
While albacore is cooling, make dressing by combining olive oil, lime juice,
wine vinegar, soy sauce, mustard, garlic, oregano and basil. Gently toss
albacore with dressing.
Serve on bed of fresh chopped lettuce and spinach. Garnish with tomato wedges,
onions, olives, artichoke hearts and cucumber slices. Sprinkle with feta.
This recipe yields 4 servings.
Traditional Greek ingredients such as garlic, olive oil, basil and oregano
are further enhanced with a little lime juice and Dijon mustard, and don't
forget the feta cheese!