The Cretan cuisine:
the salt tuna of the Taverna Zorbas

The other day, returned from a nice ride on the heights in the surroundings, I moved from Taverna Zorbas berm for a well deserved beer.
Ms. Ifigenia Apostolakis, great specialist of the local cuisine, it wanted to offer a taste of a specialty that does not appear in the menu;
and which is generally not even offered to tourists: tuna in salt

Summarily described so then it does not seem a great specialty, but ...
it is a very special preparation used to preserve the fresh tuna.

The fish is cleaned and cut into slices and then the pieces are completely wrapped in salt and left on a wire rack for about twenty-four hours to lose moisture.
Then they are seasoned with vinegar and various spices (pepper, dill, bay leaves, juniper, celery etc.) and put in oil.

They have to stay that way for at least three days before they can be consumed: but they can be kept without problems for a couple of months.

I was offered a slice .... I asked for an encore and then doubling!
To say that it is a delight is nothing short of.

And also to taste this tuna it does not need much: a slice of bread and the dish is complete!

ADVICES AND NOTES:

I wonder if it also works with trout fillets: as soon as I get home I try!