Ingredients:
500 g. of basmati rice
400 g. of tuna can preserved in water
20 olives of different kinds
2 chopped tomatoes
2 fresh chopped onions
1 chopped onion
2 spoonfuls of dill
2 chopped lettuce hearts
Juice of 2 lemons
1 cup of olive oil
Salt, pepper
Instructions:
Boil the rice and then let it cold. Strain the tuna from its water and cut it in small pieces. Remove the pits of the olives and put them with the tuna in a platter. Add all the other chopped ingredients and the rice, the salt and the pepper. Beat some oil with lemon juice and sprinkle the salad.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
