Mediteranska tuna salata (Mediterranean tuna salad)

Sastojci: 7 listova kelja (srednje veličine) ili 100 g bebi spanaća, 2 paradajza, 1 crvena paprika, 1 krastavac, 1 šolja peršuna, 5 crvenih rotkvica, ¼ malog crvenog luka, ½ mladog luka, 120 g kalamata maslina (isečenih na četvrtine, bez koštica), 50 g danskog feta sira (50 g grčkog feta sira + 1 kašika grčkog jogurta), 425 g tune u ulju (oceđeno), kremasti dresing za salatu sa danskim feta sir, pita hleb (zagrejan, presečen na pola).

Priprema:

0. Kelju odstraniti sredisnju zilu sa drskom. Ocistiti ì oljustiti paradajz. Papriku ocistiti. Krastavac, crveni luk i mladi luk oljustiti. Rotkvice ocistiti. Sve iseci na manje komade. Beli luk oljustiti i izgnjeciti.

1. Stavite sve sastojke za salatu, osim feta sira i tune, u veliku posudu.

2. Pripremite preliv za salatu.

3. Prelijte prelivom i promešajte.

4. Izmrvite feta sir i promešajte.

5. Dodajte tunu i lagano promešajte.

6. Probajte i dodajte još limuna po želji.

7. Poslužite u činijama ili koristite salatu od tunjevine da napunite pita hleb.

Napomene:

Izbegavajte: plavoperu i velikooku tunu.

Jedite manje: zutoperjane tune - en. yellowfin tuna  (thunnus albacares)

i bele tune (en. albacore).

Ingredients: 7 kale leaves (medium size) or 100 g baby spinach, 2 tomatoes, 1 red bell pepper, 1 cucumber, 1 cup parsley leaves, 5 red radishes, ¼ small red onion, ½ green onion, 120g kalamata olives (cut into quarters, pitted), 50g Danish feta (50 g Greek feta + 1 tbsp Greek yogurt), 425g tuna in oil (drained), creamy salad dressing with Danish feta, pita bread (warmed, cut in half).

Preparation:

0. Remove the central vein and stem of the kale leaves. Clean and peel the tomatoes. Clean the pepper. Peel the cucumber, red onion and green onion. Clean the radishes. Cut everything into smaller pieces. Peel the garlic and crush.

1. Place all the salad ingredients except the feta and tuna in a large bowl. 

2. Prepare the dressing.

3. Pour over the dressing and stir. 

4. Crumble feta in and stir. 

5. Add the tuna and gently stir.

6. Taste and add more lemon if desired.

7. Serve in bowls or use the tuna salad to stuff inside the pita.

Notes:

Avoid: bluefin and bigeye tuna. 

Eat less: yellowfin and albacore.