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Tuna Meatball Pita

Course Dinner, Main Course, Sandwich
Total Time 2 hours
Servings 4

Ingredients

Meatball

  • 1 pound ahi tuna fresh cut into cubes
  • 1 1/2 tsp oregano chopped
  • 1/2 tsp lemon zest
  • 1/4 tsp cumin
  • 1/8 tsp coriander ground
  • 1 1/2 tsp garlic minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tsp olive oil
  • 1 tsp oil

Relish

  • 3/4 cup tomato diced
  • 1/2 cup castelvetrano olives or other olives chopped
  • 1/4 cup pickled banana peppers or pepperoncini chopped
  • 2 tsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp garlic minced
  • 1/8 tsp pepper
  • 1 1/2 tsp oregano chopped
  • 3/4 cup cucumber diced
  • 1/2 tsp lemon zest
  • 1/8 tsp salt

Yogurt

  • 1/3 cup greek yogurt
  • 1/2 tsp lemon juice
  • 1/2 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp cumin

Pita

  • 4 pita
  • 2 cups romaine shredded
  • cilantro as needed for garnish

Instructions

Meatballs

  • Place all of the ingredients except 1 tbsp oil in the bowl of a food processor. Process the tuna until it is mostly smooth but small pieces remain. Use a 1/8 cup measure to portion the tuna. Roll each portion into balls. Refrigerate until ready to cook.
  • Heat a large skillet with oil over medium heat. When the oil shimmers add the meatballs. Brown the meatballs on all sides, turning as needed. Meatballs should be cooked through when they have browned.

Relish

  • Mix all of the ingredients in a bowl. Refrigerate for at least 30 minutes before use.

Yogurt

  • Mix all of the ingredients and refrigerate until ready to use.

Pita

  • Warm the pita in the oven. Divide the romaine, meatballs, and relish among the pitas. Drizzle with yogurt and garnish with lots of cilantro leaves.