Grilled Tuna Taco with California Avocado Tzatziki

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Total Time: 30 min

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Cook Time: 15 min

Prep Time: 15 min

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.

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Serves: 4

Ingredients
Instructions

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 peel

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.