Veröffentlicht am: Donnerstag, 21 November 2013 20:00:00.
On the list of best low-carb travel destinations, Greece and especially Crete take first place. A lot of the appetizers and main courses in most of the restaurants were already low in carbs. And even if the menu did include a few potatoes (which were pretty tempting, especially when cooked with olive oil and fresh herbs), it was no problem to substitute vegetables or salad. We were always satisfied. The best part is the quality of the ingredients used: eggplant, tomato, zucchini, peppers, and okra, for example. I've never been anywhere else that had such flavorful vegetables. Then, of course, there are the fresh herbs and the sensational olive oil (we brought four liters of it home with us). Add in the freshly-caught fish and tender lamb, and you've got a low-carb culinary paradise.
Tuna Salad (serves 4 as a side dish)
|2 cans||tuna fish|
|1||head of lettuce|
|500 g||yogurt (10%)|
|3 EL||olive oil|
|1||clove of garlic|
The Recipe:I recommend buying tuna in oil, not the kind stored in water (it tastes much better). Drain the oil from the can (usually cheap sunflower oil), put the tuna in a bowl, and mix it with 3 EL good olive oil. Then add the yogurt. Season with 1 TL salt, black pepper, and - for a touch of sophistication - 2 pinches of cinnamon. If you've been reading this blog for a while, you won't be surprised that we also add a little chili to the mix. In addition, press a clove of garlic and add it (you can skip this step if you like). Stir gently so that the tuna doesn't disintegrate.
Peel the carrots and zucchini and grate them very finely. Wash the lettuce, dry it, and then cut into 1 cm wide strips. Remove the thickest stalks so that the lettuce will soften in the sauce. Fold the grated vegetables and strips of lettuce into the mixture.
After 2-3 hours the tuna salad will be ready to eat. It's a unique taste experience that pairs well with grilled meat. Of course, you can also serve it as an appetizer like they do in Greece.
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