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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for mon...
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Rice with tuna fish (6 servings)




Ingredients

3 cups of rice (American Type)
1 large onion (finely chopped)
1 glove of garlic (finely chopped)
3 tbs olive oil
250 gr. of tuna fish (can)
5 cups of hot water
1 cup of fish stock
1/2 cup of finely chopped parsley
Salt
Pepper


Preparation Method

1. In a saucepan put the olive oil, add the onion and garlic. Cook until lightly brown.

2. Add the rice and stir until golden brown. 

3. Add the hot water and the fish stock.

4. Season it with salt and pepper and cook for 15-20 minutes.

5. When the rice is cooked add the canned tuna and the chopped parsley. 

6. Cook for 1-2 minutes, or until there is no liquid left in the saucepan.

7. Serve hot.
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