How to make
Wash the iceberg, drain the leaves well and chop them into a large bowl.
Clean the spring onions and wash the cherry tomatoes.
Chop the onion and cut the cherry tomatoes in half. Add them to the iceberg in the bowl. Season with lemon peel, salt, olive oil and balsamic vinegar.
Strain the tuna.
You can marinate the gavros fish yourself or use canned ones.
Since they are hard to find, I marinate them myself by cleaning them, cutting them into slices and letting them sit in a mixture of water, vinegar and salt for several hours or until they turn white.
Then I cover them with olive oil, so they can be stored for a long time and are always on hand to make this delicious fish salad.
Divide the vegetables from the bowl into two salad serving plates (or more, depending on how large you want the portions). Place the tuna and marinated gavros on top.
If desired, you can sprinkle the fish salad with iceberg and cherry tomatoes with raw pumpkin seeds.
Enjoy your meal!
