The tuna turned out fantastic and the Greek flavors compliment the fish extremely well. Just be sure not to over cook the tuna.
The tzatziki is very simple and a gyro staple!
Tuna Gyro
Ingredients:
3 cloves finely minced garlic
1/2 teaspoon fine sea salt
3 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons dry white wine
1 tablespoons chopped fresh oregano
2 teaspoon fresh rosemary
2 teaspoon fresh thyme
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1 1/4 pounds tuna steak, trimmed of skin and any dark portions, cut into 1 1/4 inch cubes
Tzatziki (recipe below)
1 diced tomato
1/2 sliced red or sweet onion
Chopped lettuce
Balsamic vinegar
Pita bread
Directions:
1. Mix garlic, salt, lemon juice and zest, wine, herbs, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat.
2. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
3. Prepare the grill for high, direct heat.
4. Thread the marinated tuna onto skewers
5. Oil the grill rack
6. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Baste tuna. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Baste tuna again
7. Toss chopped tomatoes, onion, and lettuce with balsamic vinegar
8. Place tuna pita Bread and top with tzatziki and lettuce mix
Tzatziki
Ingredients
1/2 cup cucumber English or Persian
2-3 cloves of garlic
2 teaspoon wine vinegar or champagne vinegar
Juice of 1 lemon
2 cups Greek yogurt (full fat)
1 tablespoon finally chopped dill leaves
Directions:
1. Remove the skin of the cucumber and grate it. (not finely)
2. Salt the cucumber and leave it in a colander for half-an-hour and then drain well. Pat dry with paper towel
3. Finely grate the garlic
4. Mix cucumber in a bowl with the garlic and the rest of the ingredients.
5. Add salt to taste and decorate it with few dill leaves.
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