"Albacore Tuna Stack Salad with Walnut Oil Vinaigrette"

Walnut Oil Vinaigrette:

1. 8 Tbs. Roasted Walnut Oil

2. 4 Tbs. Balsamic Vinegar

3. 2 Tsp. Dijon Mustard

4. Dash of salt, to taste

Albacore Tuna Stack:

1. 4 Heirloom Tomatoes or any Medium to Firm, Meaty Tomatoes

2. 1 Egg

3. 1/3 cup Organic Flour

4. 1 cup Plain Panko

5. 1 can Wild Planet Canned Albacore Tuna or Fresh Seared Albacore Tuna

6. Fresh cracked pepper

7. English Cucumber, Sliced with Mandolin to Form 48 Slices

8. Organic Micro-Green Mix

9. Walnuts. Roughly Cut & Toasted (for garnish)

Directions:

1. Cut tomatoes into 1/4 inch slices; Towel dry to remove excess moisture.

2. Heat 2 Tablespoons of Extra Virgin Olive Oil in nonstick skillet on medium-high heat.

3. Prepare the following in 3 separate bowls: Whisked egg, Organic flour, Panko.

4. Dredge tomato slices in bowls, respectively.

5. Fry dredged slices in oil 40-60 seconds on each side or until brown.

6. Add more olive oil in skillet when needed.

7. After tomato is done browning, cool on a paper towel.

8. Plate tomatoes on individual plates or prepare together on platter.

9. Put 4 slices of cucumber on top of tomato slices, followed by albacore tuna.

10. Add fresh black ground pepper to taste and top with a generous amount of micro greens.

11. Garnish with walnuts.

12. Drizzle walnut oil vinaigrette right before serving.

Makes 12 Stacks