Cretan tomato salad with tuna

Ingredients for 2 servings:

• 4 tomatoes
• ½ m.-sized onion(s)
• 2 tbsp celery leaves
• 1 can of tuna in oil, approx. 180 g
• 2 pinches of black pepper
• 1 tsp vegetable broth
• 1 tbsp, heaped herbs (Gemista), alternatively herbs of Provence
• 1 ½ tbsp white wine vinegar
• 100 g feta cheese
• n. B. Dill
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A refreshing snack with toasted white bread.

Wash the tomatoes, remove the stems, halve lengthwise, and cut out the green-white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Roughly slice half a peeled onion into rings. Quarter larger rings. Wash the fresh celery, shake it dry, and pick off and chop the unblemished leaves. Use two tablespoons of this immediately and freeze the remaining leaves. Take 2 tablespoons from the frozen product and thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Cut the tuna into smaller pieces and place in a bowl with the oil. Add all the remaining ingredients except the feta and mix well. Season to taste with salt and pepper. Arrange the salad on two serving bowls, scatter the feta on top, garnish, serve with toasted white bread, and enjoy.