Grilled Tuna Taco with California Avocado Tzatziki

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 Grilled Tuna Taco with California Avocado Tzatziki

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.


Serves: 4
    Grilled Tuna Taco
lb.  sushi grade yellowfin tuna, cut into 8 logs (3/4 inch by 3 inches)
Tbsp.  lemon juice
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
  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
  flour tortillas
  As needed  California Avocado Tzatziki (see make- ahead recipe below)
  small bunch of fresh dill sprigs
  small bunch of fresh mint, picked
  ripe, fresh California Avocados, seeded and peeled, 1/4 inch sliced
    California Avocado Tzatziki
cups  plain yogurt
1 1/2  tsp.  tahini paste
1 1/2    cloves garlic, minced
Tbsp.  lemon juice
1/4  tsp.  salt
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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Grilled Tuna Taco

  1. 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.
  2. 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.
  3. Preheat grill using charcoal or wood to about 400°F. You can also use a skillet indoors if you prefer at high heat.
  4. 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.
  5. In a small bowl, lightly mix the red onion, cherry tomatoes, English cucumbers, salt, pepper, lemon juice, and oil. Let marinate for 15 minutes
  6. 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.
  7. On each tortilla, place one log of seared tuna in the center.
  8. Using a spoon, spread California Avocado Tzatziki sauce on the tuna.
  9. On top of each taco, place some of the marinated salad of red onions, cherry tomatoes and cucumbers.
  10. Garnish each taco with 3 each sprigs of dill, 3 leaves of mint and 2 slices of fresh California Avocado

California Avocado Tzatziki

  1. 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

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Jonathan Bautista

Jonathan Bautista of California Modern at George’s at the Cove

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