This recipe is a great rendition of the classic gyro we are used to. We incorporate a California spin using local yellowfin tuna instead of lamb or chicken making this a great addition to any spring and summer out door gathering. California Avocado is incorporated in a unique way, to achieve a balance of good fats, acidity, and bold Greek- inspired flavors in this taco.
Grilled Tuna Taco with California Avocado Tzatziki
Total Time: 30 min
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Cook Time:
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Serves: 4
Ingredients
Grilled Tuna Taco 1 lb. sushi grade yellowfin tuna, cut into 8 logs (3/4 inch by 3 inches) 1 Tbsp. lemon juice 1 Tbsp. dried oregano 1/4 tsp. ground cumin 1/4 tsp. Ground coriander As needed Salt and black pepper, to taste 1/2 cup California olive oil 1/3 cup chopped cilantro 1 red onion, thinly sliced 10 cherry tomatoes, halved 3/4 cup sliced English cucumbers 1/8 tsp. salt, or to taste 1/8 tsp. black pepper, or, to taste As needed Lemon juice, to taste 1 1/2 Tbsp. olive oil 8 flour tortillas As needed California Avocado Tzatziki (see make- ahead recipe below) 1 small bunch of fresh dill sprigs 1 small bunch of fresh mint, picked 2 ripe, fresh California Avocados, seeded and peeled, 1/4 inch sliced California Avocado Tzatziki 2 cups plain yogurt 1 1/2 tsp. tahini paste 1 1/2 cloves garlic, minced 1 Tbsp. lemon juice 1/4 tsp. salt 1 tsp. black pepper 1/4 cup diced cucumber, ¼ inch 1/4 cup diced, ripe, fresh California avocado, 1/4 inch 1/4 cup fork smashed, ripe, fresh California Avocado 1 1/2 tsp. grated lemon peelInstructions
Grilled Tuna Taco
- In a small bowl, using a whisk, mix the lemon juice, oregano, cumin, coriander, cilantro, salt and pepper. Slowly drizzle the oil in a slow stream until incorporated. Reserve.
- In a medium bowl, rub the tuna with the mixture until coated properly. Reserve in the refrigerator covered with plastic wrap to allow the marinade to infuse. About 1 hour.
- Preheat grill using charcoal or wood to about 400°F. You can also use a skillet indoors if you prefer at high heat.
- Grill or sear tuna logs about 45 seconds on each side. The tuna is best served seared rare, but cook until desired doneness. Set aside.
- In a small bowl, lightly mix the red onion, cherry tomatoes, English cucumbers, salt, pepper, lemon juice, and oil. Let marinate for 15 minutes
- When you’re ready to serve and eat, re-heat heat the California avocado tortillas on the same surface that the tuna was cooked on. The tortillas are best when served warm.
- On each tortilla, place one log of seared tuna in the center.
- Using a spoon, spread California Avocado Tzatziki sauce on the tuna.
- On top of each taco, place some of the marinated salad of red onions, cherry tomatoes and cucumbers.
- Garnish each taco with 3 each sprigs of dill, 3 leaves of mint and 2 slices of fresh California Avocado
California Avocado Tzatziki
- In a small bowl, mix all ingredients until combined thoroughly. Refrigerate.
Serving Suggestion: Serve with tortilla chips and California Avocado Tzatziki
Beverage Pairing: Compliment the seared seafood and Mediterranean flavors with a crisp refreshing white wine
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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