Effie's Food Corner

Step into my kitchen!

Potato and Tuna Salad July 8, 2011

Now that summer’s here and it’s so hot that you can’t bear to stand in a hot kitchen all day, a nice, cold salad is the way to go! It’s so easy to throw this salad together and it will feed an army! 🙂 It has a flavorful and tangy olive oil-lemon dressing that will have your tastebuds dancing with joy! Bon Appétit or Kalí Orexi as we say in Greece!



(6-8 servings)



Ingredients:
8-10 medium potatoes
400g (14 oz) canned tuna in water or brine (well drained and flaked with a fork)
1 large bell pepper (any color) (diced)
1 large red onion (finely chopped)
2 large tomatoes (diced)
1 small cucumber (diced)
300 g (10 oz) canned corn (drained)
400 g (14 oz) canned kidney beans (rinsed and drained)
20-25 kalamata olives


Dressing:
2-3 tbsp olive oil
juice of 1 large lemon
2 tsp salt
1 tsp black pepper
2 tsp dried oregano
3 tbsp fresh or frozen basil (finely chopped)
2 tbsp fresh or frozen chives (finely chopped)


1. Peel and cut the potatoes into 0.5 cm (¼ in) slices.
2. Boil them for 10-15 minutes (but don’t overcook them or they’ll crumble while mixing them into the salad)
3. Combine the chopped vegetables, beans, corn, olives, and tuna in a large salad bowl.
4. Mix the dressing ingredients with a fork or whisk and pour into the salad bowl.
5. Add the sliced potatoes and toss carefully until combined with the rest of the ingredients in the bowl.

 

Oven roasted potatoes March 23, 2011

Who can resist the wonderful aroma of garlicy lemony potatoes roasting in the oven? I know I can’t!  Make these delicious potatoes for your dinner guests and I guarantee that these beauties will be gone before they hit the table! You might want to make extra… 😉

 
(4 servings)

 

Ingredients:
20 small potatoes (peeled and halved) or 10 medium potatoes (peeled and quartered)
3 cloves of garlic (crushed with the blade of a knife, no need to peel them)
3-4 tbsp fresh lemon juice
2-3 tbsp olive oil
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
3 tbsp water

1. Preheat oven to 200 C (390 F).
2. Pour half of the olive oil  and 3 tbsp water into a roasting pan or baking dish.
3. Put the garlic cloves into the pan (don’t put them all in the same spot, spread them around the pan).
4. Add the potatoes to the pan and drizzle with fresh lemon juice and the remaining olive oil.
5. Sprinkle with oregano, salt and pepper.
6. Roast in the oven for 40-45 minutes or until crispy and golden on top.
7. Serve as a side with your favorite meat dish along with a fresh salad.

 

(Tip: These potatoes go really well with grilled meat.)

(Tip 2: Don’t throw the garlic cloves away…When garlic is roasted it becomes mild and sweet. Really yummy on bread!)

 

Tuna Salad February 22, 2011

I have always loved tuna salad…I was practically brought up on the stuff.  My mom always made it with mayonnaise and so did everyone else…While it’s absolutely delicious, it’s not the most health-conscious choice. I’m not saying you have to stop eating mayo and foods you enjoy altogether, but if you want a healthier alternative to regular tuna salad, then you might want to try my recipe:

Tuna salad

(6-8 servings)

 

Ingredients:

400g (14 oz) canned tuna in water or brine (well drained and flaked with a fork)
1 large carrot (finely chopped or grated)
2 ribs of celery (peeled and finely chopped)
1 large yellow or red onion (finely chopped)
2.5 dl (1 c) plain low-fat yoghurt or 2 dl (¾ c) low-fat crème fraîche.
1 tsp salt
0.5 tsp black pepper

 

1. Combine the chopped vegetables and the tuna in a bowl.
2. Season with salt and pepper.
3. Add the yoghurt or crème fraîche and mix well.


Serving suggestions:

  • serve as a salad with vegetables on the side.
  • serve as a dip with raw vegetables, crackers, breadsticks, or chips.
  • spread on your favorite bread with sliced vegetables and lettuce for a yummy sandwich.

(Tip: Top the tuna salad with crispy bacon for a wonderful flavor that will make your tastebuds sing and dance!)

 

 
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