Tuna Souvlaki with Greek Salsa

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.
Powered by GetMeCooking