Loading...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:
30min
Cook Time:
15min
Prep Time:
15min
Ingredients
Serves:
4
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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
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