Tuna Gyro

I love love love gyros. I could eat them everyday! But I have never had a fish gyro so decided be brave and take a culinary adventure.
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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Meatball Sandwich

I got this idea during sandwich week a while back and yes in the food world there is an entire week dedicated to the multifaceted sandwich! I was watching tons of cooking shows featuring burgers and meatball sandwiches and thought a meatball burger would be AMAZING! Not to mention you wouldn't have to worry about a meatball plopping on your lap, not saying something like that has ever happened to me before ; )

Meatball Sandwich

2 pounds combined of ground beef, veal, and pork (equal amounts)
2 large eggs slightly beaten
3/4 cup plus of finely diced onion
2-3 garlic cloves minced
2 cups garlic bread preferably a day or two chopped
1/2 cup of milk
1/2 cup Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
1 teaspoon fine sea salt
1/2 teaspoon cracked pepper
Mozzarella

1. Soak chopped bread in milk till it is nice and mushy
2. Add eggs, parsley, onions, cheese, salt and pepper and mix well
3. Add chopped meat and mix well using your *hands; there is no alternative
4. When thoroughly mixed, form into square or round patty.
5. Lightly coat a pan with olive oil and on med high heat brown both sides in a frying pan. Reduce heat and periodically flip patties. Cook slower to make sure meat is cooked completely. Remove once no pink. Let meatball patties rest
6. Serve on garlic bread and top with Italian sauce (recipe below) and Mozzarella

Italian Sauce (may be prepared before cooking meatball patties)
1 15oz can sauce italiano by Cento
1 garlic clove minced
1/2 cup finely diced onion
1/4 cup chopped Italian parsley
1 tablespoon chopped basil
Salt and pepper to taste

1. Sauté garlic and onion in olive oil until translucent
2. Add tomato sauce, parsley, basil
3. Simmer
5. Season with S&P
6. Continue to simmer until ready to serve

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