Tuna Souvlaki with Greek Salsa

Here’s a recipe for Gertrude in Chicago, IL who is looking for Just The Right Tuna Recipe.  This is a dish that you will be able to throw together on a work/school night but it is also beautiful and delicious enough to serve at any dinner party.

Sharpen your knife and get those salsa ingredients chopped finely so that you will get all the flavors in each bite.  As for the tomatoes, just buy whatever looks best at the market.  Cherry tomatoes tend to be the best bet in the winter and plum tomatoes would be a good choice for this salsa during the summer months.  Either way, remember to remove the seeds and pulp so that the salsa won’t get watery after you add the salt.

Some people like their tuna just barely seared and others a bit more well done.  This recipe works brilliantly either way and the individual skewers make cooking to order a breeze.

I’m taking requests so let me know if you are looking for Just The Right ____Recipe! (fill in the blank)

Tuna Souvlaki with Greek Salsa

Print recipe
Tuna Souvlaki with Greek Salsa
Serves 4
By author margaret @ The Right Recipe

Ingredients

tuna

  • 1 1/2lb fresh Ahi tuna
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • lemon (zested)
  • 1 generous pinch red pepper flakes (or more, to taste)
  • salt and pepper

greek salsa

  • 1 1/2 cup seeded and finely chopped tomatoes
  • 2 tablespoons minced red onion
  • 1/2 cup cubed feta cheese (tiny cubes about 1/4 inch)
  • 12 Greek olives (finely chopped)
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste

Directions

1. Make the salsa: In a medium bowl, mix together the tomatoes, onion, feta, olives, parsley, olive oil and salt and pepper. Set aside at room temperature.
2. Cut the tuna into 1 1/2 inch pieces. In a medium bowl, combine the olive oil, oregano, lemon zest and red pepper flakes. Add the tuna to the bowl and toss gently to combine. Let sit at room temperature for 10 minutes or cover and refrigerate if you are prepping ahead of time.
3. Thread the tuna onto metal or wooden skewers and lay them on a baking tray. Season them on both sides with a bit of salt and pepper. Heat a ridged grill pan over high heat. Wipe or spray the surface with olive oil. Sear the tuna skewers over high heat until cooked to your liking, turning just once.
4. Serve hot, or at room temperature, with the greek salsa.
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3
  • Gertrude Lyons
    February 25, 2015 at 9:16 pm

    Thanks Margaret! I look forward to making this. I highly doubt, however, the salsa will be chopped so lovely but I will do my best and let you know the results!!

  • Katherine Powers
    February 24, 2015 at 6:40 am

    How about Just the Right Recipe for Homemade Lowfat Granola?

    • Margaret
      February 25, 2015 at 9:24 pm

      I’m on it….sorting through recipes now.