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Tuna, Eggplant and Buffalo Mozzarella Stack

For an alternative to a meat dish, try this tasty stack - it's quick, easy, healthy and is perfect as an entree too


  • 2 125gm cans of tuna slices in oil

  • 4 pieces of grilled eggplant in oil

  • 1 large mozzarella ball, torn into 4 pieces

  • ½ punnet of cherry tomatoes cut in ½

  • Baby basil, garnish (regular basil is fine too)

  • Dijon Mustard Vinaigrette

  • 1 heaped tsp. Dijon Mustard

  • 1 tbs. vinegar

  • 3-4 tbs. Extra Virgin Olive Oil

  • Salt and pepper


  • 1.

    For the vinaigrette, combine all ingredients either in a bowl, or jar a bottle. Whisk or shake very well until it has completely emulsified.

  • 2.

    To serve, arrange eggplant on the base of a plate, followed by the tuna and tomatoes. Arrange a few pieces of mozzarella around the stack. Drizzle generously with vinaigrette and finally garnish with basil.


Time: 10 minutes
Serves: 4

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