This is another version and a short cut method for making this traditional soup which it is usually made with the inner parts of a sheep or goat or lamb [generally is made of meat, not fish]. By using canned tuna you will still get all of the flavor without the time consuming work of boiling down the whole fish. Serves 10.

Ingredients >
Extra virgin olive oil
5 scallions, chopped fine
3 carrot, peeled and cubed
1 cup parsley, chopped fine
1/4 cup dill, chopped fine
3 stalks celery, cubed
2 cloves garlic, minced
1 gallon water
1 can of tuna in water
3 eggs
3 cups sour cream
2 cups rice, cooked
2 lemons, juiced
Salt and pepper to taste

Method >
Sauté scallions, carrots, celery and garlic in oil in a pot. When translucent add water to pot and bring to a rolling boil. Add parsley, dill, tuna, rice lemon juice. Temper in eggs and sour cream. Reduce the heat to low, simmer and serve.