Grilled Tuna Souvlaki & Greek Crescent Pizzas

Grilled Tuna Souvlaki & Greek Crescent Pizzas, served with Greek Couscous and Steamed Brocoli
Grilled Tuna Souvlaki & Greek Crescent Pizzas, served with Greek Couscous and Steamed Broccoli

 

 

 

 

 

 

 

 

 

Ingredients:

  • Three 6-8 oz (1 inch thick) Ahi Tuna steaks
  • Greek dressing (self made or bottle your choice), dressing recipe coming soon
  • 1 yellow bell pepper sliced
  • 1/2 of red onion sliced & separated
  • 3 green onion stalk ends cut into two 1 inch lengths
  • 12 yellow cherry tomatoes
  • 1 container of Pillsbury Crescent Rolls
  • 1/4 cup garlic-herb cheese (self made or commercial brand), cheese spread recipe coming soon
  •  3 slices of pesto-parmesan encrusted ham sliced into 1 inch x 6 inch strips
  • 4 slices of picante provolone cheese sliced into 1 inch x 3 inch strips
  • Approx. 1/2 cup of Kalamata Olives sliced in half
  • Garlic powder
  • Greek oregano

Directions for Tuna Souvlaki

  1. 3-4 hours before serving cut the tuna steaks into 1 inch x 1 inch cubes (approx.) place in a zip-lock bag, drizzle with approx. 3/4 cup Greek dressing/2 tbsp of garlic powder/ 2 tbsp of Greek oregano, seal the bag shake the tuna cubes and dressing mix up, place in the fridge till grilling time.
  2. 3-4 hours before serving slice the yellow pepper, red onion and green onion, place in a zip-lock bag with the tomatoes, drizzle with approx. 3/4 cup Greek dressing/2 tbsp of garlic powder/ 2 tbsp of Greek oregano, seal the bag shake the veggies and dressing mix up, place in the fridge till grilling time.
  3. Set the grill to a medium/medium high heat and place your kabob rack on the grill surface.
  4. Skewer the tuna and veggies separately (should have three skewers of veggies and three skewers of tuna)
  5. Place the skewers of veggies on the kabob rack, cook 6 minutes per side or when the side of the veggies just begin to char, remove to a pan and keep warm till being served.
  6. Place the skewers of tuna on the kabob rack, cook 8 minutes per side (ends of the tune will begin to brown), remove to a pan and keep warm till being served.

Directions Greek Crescent Pizzas:

  1. Pre-heat the oven to 350 degrees.
  2. On a flat, dry, floured working surface roll out the Pillsbury Crescent Roll dough and separate.
  3. On each individual Crescent Roll triangle place approx. a tablespoon amount of the garlic and herb cream cheese and spread evenly across the internal surface of each Crescent Roll triangle.
  4. On each triangle place four to five Kalmata olive halves (dependent on size of roll and size of olives).
  5. Place a strip of of the pesto-parmesan encrusted ham over the olive and cream cheese spread, and a strip of the picante provolone over the ham.
  6. Roll loosely the Crescent Roll triangle from the wide edge to the short/pointed edge.
  7. Place each roll on a non-stick baking sheet (two rolls across, four deep).
  8. Place the sheet in the pre-heated oven for 9 to 12 minutes until the Crescent Rolls are golden brown on top.
  9. Remove and keep warm till being served.

Plating suggestions: Greek style couscous (recipe pending), and steamed seasonal vegetables.

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