Buckwheat with Mushrooms

Buckwheat with Mushrooms
Cooking Time: 20 minutes Total Time:30 minutes Difficulty:Easy
4 portions
1 cup buckwheat
6 tbs olive oil 
2 cups boiling water or hot chicken broth
250 grams mushrooms chopped
1 medium onion, finely dices
1/2 tsp dried oregano
100 grams cream cheese 


Heat a skillet over medium/high heat. Add 2 tbs olive oil. Add buckwheat and saute, stirring occasionally with a wooden spoon for 3 minutes. Transfer to a bowl.

In the same skillet add the remaining oil. Add chopped mushrooms and saute for 5 minutes. Add diced onion and continue to saute until onion becomes tranqulent.

Add buckwheat and stir.

Pour broth in the skillet. Salt. Add pepper and oregano. Bring the pot to a boil then reduce heat to low. Close the pot with its lid. Let it boil for 15 minutes. Remove from heat and let it cool for some minutes. 

Serve it with some cream cheese on the top. 

Skinny Mediterranean Tuna Salad

Summer has officially started! Greek Debt to Gastronomy has prepared for you this delicious and skinny tuna salad. This dish has all the Mediterranean flavours and odors of Mediterreanan without many calories! 

Skinny Mediterranean Tuna Salad
Cooking Time: 5 minutes Total Time: 20 minutes Difficulty: Very Easy
for 4 portions
1 big tomato
1 peeled cucumber
5-6 olive oils
2 tbs capers 50 g. Pasta as clams 
1 can of tuna in water 
2 tbs olive oil 
2 tbs vinegar 
Some fresh oregano leaves 

Cook pasta according to package instructions. Drain it and rinse it with cold water. Drain it again. 
Place the flat surface of a spatula on top of an olive and press down. Pull out the pit and slice the olive. Repeat for all olives.
Chop tomato and cucumber finely. 
Put all ingredients in a bowl, add the oil and vinegar, season with salt and toss them.