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Chilean Dumplings

Grilled Tuna Souvlaki



  • 8 oz. Toppits Yellowfin Tuna 

  • 4 skewers, 6 inches long 

  • 1/4 cup olive oil

  • 2 tbsp. white wine vinegar

  • 3 tbsp. lemon juice

  • 3 tbsp. ground oregano

  • 1 tbsp. salt

  • 1/4 tbsp. ground pepper

  • 2 garlic cloves, finely chopped


Orzo Salad:

  • 200 g raw orzo

  • 1 bunch of curly parsley washed and chopped

  • 10 cherry tomatoes cut into quarters 

  • 1 cucumber peeled and diced

  • 3 oz. olive oil

  • 1 oz. apple cider vinegar

  • Salt and pepper to taste



  1. Cut the Toppits Yellowfin Tuna into medium sized cubes (roughly 1 x 1 inch) and skewer the tuna.

  2. Mix the olive oil, white wine vinegar, lemon juice, oregano, garlic, salt and pepper, and brush the mixture on the tuna skewers.

  3. Pour the remaining mixture over the skewers and set aside.

  4. For the orzo salad, pan toast the orzo in a medium sized frying pan for 2-3 minutes until the orzo becomes lightly toasted. Remove from the heat.

  5. Boil water and add a tablespoon of salt to the water. Cook the orzo until it becomes al dente, drain and let cool.

  6. Mix the chopped parsley, tomatoes, cucumber, olive oil, cider vinegar and season with salt and pepper. Once mixed, add in the orzo to create the salad.

  7. Grill the tuna skewers over high heat for 30 seconds, then turn the skewer 45 degrees and grill for another 30 seconds. Grill for one last 30 seconds on the third side.

  8. Remove from the grill and serve with the orzo salad.

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