Author Notes
As a child I remember my Macedonian paternal grandmother making a dish similar to this using fresh mackerel (I think) which was marinated in a lot of lemon, garlic and onion. I don't know if the fish was cooked first but I loved it. Today for lunch I took a can of tuna out of the pantry and sort of "recreated " it for our lunch .Super, super easy!!! —inpatskitchen
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Ingredients
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One 5 ounce can tuna packed in oil
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1 tablespoon
extra virgin olive oil
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Juice of two lemons
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2 cloves garlic, very finely minced
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1/2 cup
diced sweet onions (Vidalia, Maui Maui, etc)
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1/2 cup
chopped parsley
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Salt and pepper to taste
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Water crackers for serving
Directions
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Combine the tuna(include the oil it's packed in), olive oil, lemon juice, garlic, onions and parsley. Season with salt and pepper to taste. Park it in the fridge for 45 minutes to an hour before serving on the crackers.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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