1½ pounds troll-caught albacore loin cuts or steaks
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 teaspoon salt-reduced soy sauce
2 teaspoons Dijon mustard
1 to 1-1/2 teaspoons minced garlic
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 cup feta cheese
assorted fresh vegetable and greens

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.