Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad Recipe

Name: Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed; Olive oil for drizzling and brushing; 1/4 cup whole-milk plain yogurt; 4 tablespoons fresh lemon juice, divided; 2 tablespoons tahini (sesame seed paste)*; 2 tablespoons cold water; 1 cup finely chopped halved and seeded peeled cucumber; 1/3 cup (lightly packed) fresh Italian parsley leaves; 1/3 cup thinly sliced green onions, green part only; 2 tablespoons extra-virgin olive oil; 1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes; 1 teaspoon dried oregano; 6 pita breads; 1 small red onion, thinly sliced; 1 lemon, cut into 6 wedges; *

Servings: persons

2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed
Olive oil for drizzling and brushing
1/4 cup whole-milk plain yogurt
4 tablespoons fresh lemon juice, divided
2 tablespoons tahini (sesame seed paste)*
2 tablespoons cold water
1 cup finely chopped halved and seeded peeled cucumber
1/3 cup (lightly packed) fresh Italian parsley leaves
1/3 cup thinly sliced green onions, green part only
2 tablespoons extra-virgin olive oil
1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes
1 teaspoon dried oregano
6 pita breads
1 small red onion, thinly sliced
1 lemon, cut into 6 wedges
*

1
Preheat oven to 400u00b0F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD
2
Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD
3
Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
4
Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
5
Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed, Olive oil for drizzling and brushing, 1/4 cup whole-milk plain yogurt, 4 tablespoons fresh lemon juice, divided, and more.

Yes, Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad

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