Tuna, Eggplant and Buffalo Mozzarella Stack

Cook time 10 minutes
Servings 4


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

Tuna, Eggplant and Buffalo Mozzarella Stack


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

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.