Greek salad with tuna
Description
A simple dish to prepare. In Greece, tuna is one of the most popular types of fish—and no wonder, since the Mediterranean Sea is one of its natural habitats. Tuna meat has the highest protein content of any fish—over 22%! That's why it looks and tastes so similar to beef. Unfortunately, the tuna population in the Mediterranean has drastically declined recently—but if anyone is to blame, it's not the Greeks, but the Japanese, who import huge quantities of this fish for traditional sushi. Fortunately, the situation isn't yet so dire that we can't occasionally treat ourselves to a Greek tuna salad. You can buy fresh tuna fillets in any supermarket; otherwise, use canned tuna. Just read the label carefully to make sure you're not buying some mush instead of solid tuna chunks (it's happened to me): it may taste good, but it's not suitable for this Greek tuna salad recipe. Serve chilled.
Instructions
- 1
Step 1
Cut the tuna fillet into small pieces (about 1.5x2.5 cm) and sear on a grill or regular frying pan with a small amount of oil. Start with high heat to sear the pores and lock in the juices, then reduce to medium heat. Do not overcook—the meat should remain tender, slightly pink inside!
- 2
Step 2
Wash the cucumbers, dry them, and cut into large pieces.
- 3
Step 3
Tomatoes too.
- 4
Step 4
Slice the onion into thin half-rings.
- 5
Step 5
Crush the olives with a knife and remove the pits.
- 6
Step 6
Cut the feta into large cubes.
- 7
Step 7
Squeeze the lemon juice.
- 8
Step 8
Chop the herbs.
- 9
Step 9
Combine all ingredients in a salad bowl, add salt and pepper. Add dried oregano. Dress with oil and lemon juice, mix well. Serve immediately.