Tuna Souvlaki

Thursday 22 July

The crazy hot weather out there (and note, we're staying in here with the air conditioning) makes Greek food very attractive. In the summer it's fresh, simple, quick to cook, and it raises our nostalgia level for various past indulgences in and around Omonia (and Monastiraki, and Volos, and... )

The standard souvlaki fish is swordfish, but Trader Joe's frozen 'ahi tuna steaks make just as good a skewer (once defrosted and cut into chunks), and are even more flavorful. Barbara marinated them for an hour in a bowl of extra virgin olive oil whipped up with both the zest and the juice of a half lemon, showered with a handful of fresh chopped oregano. They went onto a well-oiled hot grill and got turned and rotated every minute, until they were creamy opaque on the outside, with a few grill marks. The insides stayed pink and succulent, just as they should.

To go with it, we made a mild version of tzatziki: drained plain yogurt with diced cucumber and chopped fresh mint, salted just a bit. Opa!