This is a soup that has been cooked for many generations in Turkey. It is often served at a raki (moonshine) bars and is accompanied with salad and bread. A good ocean raised tuna is full of omega-3’s and is a healthy protein. This recipe is great for when you need to make something fairly quick and can do other things while it is simmering.
Turkish Tuna Filet Soup with Potatoes, Carrots and Parsley
2carrots, cut into 1” rounds (same size as the potatoes)
1poundtuna filet, cut in large cubes
Salt and pepper, to taste
Heat olive oil in a pot on medium heat. Sauté garlic and onions for 1 minute. Add tomatoes, potatoes, carrots, lemon juice and the bay leaf. Simmer for 10 minutes. Lightly salt and pepper the vegetables.
Add 1 cup water, bring to a boil and them simmer for 10 minutes.
Add the fish and simmer 5 more minutes or until fish is done. Salt and pepper, to taste.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.