Tuna Feta Salad

A bowl of bright summer flavours that's suitable for all the favourite seasonal vegetables.

#Salad:	#Oregano Vinaigrette:
80-100 g Canned tuna fishangiesrecipes 1 Romaine lettuceangiesrecipes, torn into pieces 80 g Cucumber 1/2 Tomato, cut into wedges 10-12 Olives, cut into rings 50 g Feta lightangiesrecipes (or regular) Onion Salt & pepper to taste	2 tbsp Extra-virgin olive oil 1 tbsp Lemon juice 1/2 tsp Dried oregano (½ tbsp, if fresh one used)

1. Cucumber peeled, seeded and cut into 1-inch chunks. Flake tuna with a fork. Mix all the vinaigrette ingredients thoroughly.
   
   
2. Place the lettuce and cucumber in a salad bowl. Arrange the tomato wedges around the dish. Top with the olive rings, tuna, feta and onion rings.
   
   
3. Chill and serve with the prepared dressing and season with salt and pepper to taste.

Agedashi Tofu / Japanese Fried Tofu

Agedashi Tofu are deep fried tofu pieces accompanied with a soya based dipping sauce and they are usually served as an appetizer. If you cannot find mirin and dried silver pomfret, then use medium-dry sherry and anchovy instead. Some gurus would tell you that this is then not a traditional Japanese appetizer, nevertheless, the dish does taste delicious and good enough for me to recommend it. I love every bite of this crunchy and soft Tofu.

	Dipping
200 g Regular firm tofu 100 g Cornstarchangiesrecipes 1 tbsp Seaweed, shredded Frying oil	20 g White radish, minced 5-8 g Fresh chillies, finely chopped 2 tbsp Soya sauce 1 tbsp Mirin (sweet rice wine) 1 tbsp Dried sliver pomfret 1 tsp Sesame seeds, toasted 1/2 tsp White vinegar

1. Cut the tofu into 3-inch squares or any desired patterns. Mix all the ingredients for the dipping sauce in a small pan and bring it to a boil.
   
2. Heat the oil to very hot for frying. Coat the tofu squares with cornstarch and deep-fry them until golden brown and crispy. Remove and drain on paper towels.
   
   
3. Place fried tofu squares in a serving bowl. Pour the prepared dipping sauce over. Garnish it with shredded seaweed and parsley if desired.