Grilled Tuna Taco with California Avocado Tzatziki

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