greek

Cretan Dakos with Tuna and Herb Yogurt

This dish pairs Greek yogurt with barley rusk, tomato, grated and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

46 g Carbohydrates

28 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

96g barley rusk 118 kcal
135g tuna in olive oil, drained 270 kcal
248g tomato, grated 45 kcal
135g Greek yogurt (2%) 80 kcal
14g olive oil 124 kcal
17g capers, drained 4 kcal
17g lemon juice 5 kcal
1.13 tsp (2g) dried oregano 6 kcal
0.28 tsp (1g) black pepper 1 kcal
0.23 tsp (0g) sea salt 0 kcal

Cooking instructions

barley rusk
Moisten the barley rusk lightly under running water for 2 to 3 seconds so it softens slightly but stays crisp.
barley rusktomato
Rub the cut side of the tomato over the rusk, then spoon any remaining tomato pulp on top.
Greek yogurt (2%)olive oillemon juicedried oregano
In a bowl, mix yogurt with lemon juice, olive oil, and oregano.
barley rusktuna in olive oilGreek yogurt (2%)
Top the rusk with flaked tuna, then dollop the herb yogurt over it.
olive oilcapersblack pepper
Finish with capers, black pepper, and a final drizzle of olive oil if desired.