Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

"Albacore Tuna Stack Salad with Walnut Oil Vinaigrette"

Walnut Oil Vinaigrette:

  • 8 Tbs. Roasted Walnut Oil
  • 4 Tbs. Balsamic Vinegar
  • 2 Tsp. Dijon Mustard
  • Dash of salt, to taste

Albacore Tuna Stack:

  • 4 Heirloom Tomatoes or any Medium to Firm, Meaty Tomatoes
  • 1 Egg
  • 1/3 cup Organic Flour
  • 1 cup Plain Panko
  • 1 can Wild Planet Canned Albacore Tuna or Fresh Seared Albacore Tuna
  • Fresh cracked pepper
  • English Cucumber, Sliced with Mandolin to Form 48 Slices
  • Organic Micro-Green Mix
  • Walnuts. Roughly Cut & Toasted (for garnish)

Directions:

  • Cut tomatoes into 1/4 inch slices; Towel dry to remove excess moisture.
  • Heat 2 Tablespoons of Extra Virgin Olive Oil in nonstick skillet on medium-high heat.
  • Prepare the following in 3 separate bowls: Whisked egg, Organic flour, Panko.
  • Dredge tomato slices in bowls, respectively.
  • Fry dredged slices in oil 40-60 seconds on each side or until brown.
  • Add more olive oil in skillet when needed.
  • After tomato is done browning, cool on a paper towel.
  • Plate tomatoes on individual plates or prepare together on platter.
  • Put 4 slices of cucumber on top of tomato slices, followed by albacore tuna.
  • Add fresh black ground pepper to taste and top with a generous amount of micro greens.
  • Garnish with walnuts.
  • Drizzle walnut oil vinaigrette right before serving.

Makes 12 Stacks