Best 5 Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad Recipes

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Indulge in the tantalizing flavors of the Mediterranean with our delectable tuna souvlaki gyro, a culinary masterpiece that harmoniously blends the essence of Greece and the Middle East. This dish is a symphony of textures and tastes, featuring tender tuna marinated in a blend of aromatic herbs and spices, then expertly grilled to perfection. The succulent tuna is nestled in a warm pita bread, accompanied by a vibrant array of accompaniments that elevate the gyro to an unforgettable experience.

Alongside the souvlaki gyro, this article presents a delightful symphony of complementary recipes that will leave your taste buds dancing. Embark on a culinary journey with our refreshing beet tahini and parsley salad, a vibrant medley of earthy beets, creamy tahini, and herbaceous parsley, all harmoniously united in a tangy dressing. Discover the art of crafting homemade pita bread, the perfect vessel for your gyro, with our easy-to-follow guide.

For those craving a flavorful side dish, our tabbouleh salad offers a delightful combination of bulgur, tomatoes, cucumber, and parsley, all seasoned with a zesty lemon-tahini dressing. And to quench your thirst, our homemade ayran, a refreshing yogurt-based drink, will transport you to the heart of the Mediterranean.

Prepare to tantalize your taste buds with this comprehensive culinary experience, where each recipe is a testament to the vibrant flavors and rich traditions of the Mediterranean.

Let's cook with our recipes!

TAHINI TUNA SALAD



Tahini Tuna Salad image

Garlicky tahini brings our favorite healthy convenience food -- canned tuna -- to the next level in this easy salad.

Provided by Silvana Nardone

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
One 5-ounce can tuna, such as Wild Planet
1 tablespoon chopped fresh parsley, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 large tomato, sliced crosswise
Sesame seeds, toasted, for sprinkling

Steps:

  • In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

Nutrition Facts : Calories 222.7, Fat 13.2 grams, SaturatedFat 2.3 grams, Cholesterol 29.1 milligrams, Sodium 235 milligrams, Carbohydrate 9.4 grams, Fiber 2.9 grams, Protein 20.5 grams, Sugar 0.5 grams

THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING



Lebanese-Style Tuna Salad with Tahini Dressing image

Categories     Salad     Blender     Onion     Lemon     Pine Nut     Tuna     Sesame     Parsley     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12

For the dressing
2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

Steps:

  • Make the dressing:
  • In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
  • Make the tuna salad:
  • In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.

TUNA SOUVLAKI PASTA SALAD



Tuna Souvlaki Pasta Salad image

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!

Provided by JARRIE

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5h10m

Yield 8

Number Of Ingredients 12

½ red onion, cut into bite-size pieces
4 cups ice water, or as needed
1 (8 ounce) package tri-color rotini pasta
1 (5 ounce) can light tuna in water, drained and flaked
2 stalks celery, cut into bite-size pieces
½ cup roasted red peppers, drained and chopped
¼ cup smoked sun-dried tomatoes
¼ cup crumbled feta cheese
1 sprig parsley, stemmed and leaves minced
4 leaves fresh basil, rolled and very thinly sliced
2 teaspoons capers
1 cup Greek vinaigrette salad dressing

Steps:

  • Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
  • Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 24.9 g, Cholesterol 8.9 mg, Fat 12.7 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 482.1 mg, Sugar 3.1 g

GREEK-STYLE TUNA SALAD SANDWICHES



Greek-Style Tuna Salad Sandwiches image

Tired of the same old tuna sandwich? Welcome a Greek-style version.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 6

1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 cup Italian dressing

Steps:

  • In medium bowl, mix tuna, bell peppers, cheese and celery.
  • Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
  • Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 1280 mg, Sugar 5 g, TransFat 1 g

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Be sure to marinate the tuna for at least 30 minutes before grilling.
  • Grill the tuna over medium-high heat until it is cooked through but still moist.
  • Serve the tuna souvlaki with warm pita bread, beet tahini, and parsley salad.
  • Enjoy the tuna souvlaki immediately.

Conclusion:

This tuna souvlaki recipe is a delicious and healthy way to enjoy tuna. The marinade infuses the tuna with flavor, and the grilling process creates a slightly charred exterior that is perfectly complemented by the creamy beet tahini and the fresh parsley salad. This dish is perfect for a summer cookout or a weeknight meal.

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