Welcome to the circus in Athens! This was our last stop before we went back to Munich. And although it's still very far away from home, stepping out of the plane and onto European grounds already felt like coming home...
My Greek tuna salad with carob "paximadi" (rusks) #sundaylunch#keepitsimple#atasteofgreece#naturalandhealthyliving#seasonalliving ---Ingredients
-Canned/glass jar tuna, in water (this lets me add my choice of extra virgin olive oil—a Greek one, of course! I also use Greek tuna, "Alonissos")
-Extra virgin olive oil, plenty
-Carob rusks—Paximadia (however many you want!)
1 cup cherry tomatoes, freshly chopped
2 tablespoons celery, chopped
½ cup carrots, chopped (I love the crunch and the colours, but it’s optional)
Dill, freshly chopped (I use scissors to cut it up)
½ lemon, juice
Sea salt, to taste
Putting it together is Very simple!
I put some olive oil into a bowl and then break up the paximadia into small chunks. I let them soak up some of the olive oil, and then add a little more!
Now empty the tuna, after straining, into a big bowl and add the tomatoes, celery, carrots, dill, lemon, sea salt and then guzzle with olive oil, to taste. You can add one or two olives or capers, but be careful, as they are salty.
Finally, put the tuna on top of the rusks and serve with a fresh green salad—a perfect summer lunch! Carob grows abundantly on the island of Crete. It has been used for centuries and has many nutritional benefits. I love the slight sweetness of the carob rusks.
Fun fact: Carob seeds were used to measure gems because of their consistent size. This is where we get the term "carat" from.