Instructions: 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.

Comments: This salad, also called "salata horiatiki," is a refreshing change for a lunch or light dinner. Traditional Greek ingredients such as garlic, olive oil, basil and oregano are further enhanced with a little lime juice and Dijon mustard, and dont forget the feta cheese!

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