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1 lb. sushi grade yellowfin tuna, cut into 8 logs (3/4 inch by 3 inches)

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1 Tbsp. lemon juice

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1 Tbsp. dried oregano

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1/4 tsp. ground cumin

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1/4 tsp. Ground coriander

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As needed Salt and black pepper to taste

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1/2 cup California olive oil

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1/3 cup chopped cilantro

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1 red onion, thinly sliced

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10 cherry tomatoes, halved

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3/4 cup sliced English cucumbers

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1/8 tsp. salt, or to taste

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1/8 tsp. black pepper, or, to taste

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As needed Lemon juice to taste

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1 1/2 Tbsp. olive oil

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8 flour tortillas

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As needed California Avocado Tzatziki (see make- ahead recipe below)

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1 small bunch of fresh dill sprigs

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1 small bunch of fresh mint, picked

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2 ripe, fresh California Avocados, seeded and peeled, 1/4 inch sliced

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2 cups plain yogurt

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1 1/2 tsp. tahini paste

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1 1/2 cloves garlic, minced

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1 Tbsp. lemon juice

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1/4 tsp. salt

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1 tsp. black pepper

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1/4 cup diced cucumber, ¼ inch

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1/4 cup diced, ripe, fresh California avocado, 1/4 inch

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1/4 cup fork smashed, ripe, fresh California Avocado

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1 1/2 tsp. grated lemon peel

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.