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This is a short-cut method for making the island version of this soup to break the Lenten fast (Sunday is Orthodox Easter). According to George Kyrtatas, author of "My Big Fat Greek Feast" (Small Potatoes Press, $15.95), canned tuna gives all the flavor without the work of boiling down the whole fish.

-- Bob Batz Jr.

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

Saute 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 and lemon juice. Temper in eggs and sour cream. Season to taste. Reduce the heat to low, simmer and serve.

Serves 10.

-- Chef George Kyrtatas