Grilled Tuna Souvlaki with Tzatziki
Yields 4 servings.
Ingredients:
Tuna:
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh oregano
1 clove garlic, passed through a garlic press
2 teaspoons finely minced lemon zest
3/4 pound fresh tuna loin, cut into 4-inch x 2-inch strips
• fine sea salt and freshly ground white pepper, to taste
Tzatziki:
1/4 cup finely grated peeled and seeded cucumbers
1/4 cup sour cream
1/4 cup plain yogurt, drained
1 clove garlic, passed through a garlic press
1 teaspoon minced fresh mint
1 teaspoon freshly squeezed lemon juice
1 to 2 drops hot sauce (i.e. Tabasco)
• fine sea salt and freshly ground white pepper, to taste
Assembly:
4 pita bread rounds
2 tablespoons extra virgin olive oil
4 leaves romaine lettuce, cut into julienne
1 large ripe tomato, diced
4 green onions, green tops only, cut into 1/8-inch-thick slices
1. Combine olive oil, oregano, garlic, and lemon zest in a medium bowl. Rub mixture over tuna strips to coat; set in the refrigerator for 10 to 20 minutes.
2. Preheat grill or a non-stick grill pan to high heat. Season tuna with salt and pepper, and cook on all four sides until desired doneness is achieved, about 30 seconds per side. Cut into 1/4-inch-thick slices.
3. Combine all the tzatziki ingredients in a small bowl and mix thoroughly.
4. If using grill pan, place over medium-high heat. Brush pita rounds with olive oil and grill for 30 seconds to 1 minute on each side.
5. Spread 2 tablespoons of tzatziki onto each pita round. Top each with lettuce, tomatoes, and cooked tuna. Garnish each with a small dollop of tzatziki and green onions.
Make It Light: Use low fat sour cream and yogurt. Reduce olive oil to 1 tablespoon.
Make It Ahead: Make Tzatziki up to 1 day in advance.
B-man
