Greek Tuna Souvlaki Bowls with Garlic Sauce
A modern Mediterranean-inspired bowl featuring perfectly seared tuna marinated in lemon, herbs, and olive oil — served over fluffy rice with fresh vegetables, olives, and a rich, tangy garlic yogurt sauce. It’s flavorful, balanced, and incredibly satisfying while staying light and healthy.
Prep time: 20 minutes
Marinate time: 15–30 minutes
Cook time: 15 minutes
Total time: 50–60 minutes
Serves: 2–3
Ingredients
For the Tuna Souvlaki
2 fresh tuna steaks (about 150–180 g each)
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
For the Garlic Yogurt Sauce
½ cup Greek yogurt
1 garlic clove, finely minced or grated
1 tsp lemon juice
1 tsp olive oil
¼ tsp salt
1 tbsp chopped fresh dill or parsley
For the Bowl Base
1 ½ cups cooked basmati or brown rice
1 tsp olive oil
Pinch of salt and pepper
Optional: ½ tsp lemon zest
For the Veggie Toppings
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
¼ cup Kalamata olives, halved
¼ cup crumbled feta cheese
Fresh parsley or mint, for garnish
Optional: roasted red peppers or chickpeas for extra texture
Instructions
1. Marinate the Tuna
- In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add the tuna steaks, coating them well in the marinade.
- Cover and refrigerate for 15–30 minutes.
2. Prepare the Garlic Yogurt Sauce
- In a small bowl, mix Greek yogurt, garlic, lemon juice, olive oil, salt, and herbs.
- Stir well, taste, and adjust seasoning.
- Chill until ready to serve — this helps the flavors blend beautifully.
3. Cook the Tuna
- Heat a grill pan or nonstick skillet over medium-high heat.
- Sear tuna for 1½–2 minutes per side (for medium-rare) or longer if you prefer well done.
- Remove from heat and let rest for 5 minutes before slicing.
4. Prepare the Bowl Base
- Toss the warm rice (or quinoa) with olive oil, a pinch of salt, and lemon zest.
- Divide between serving bowls.
5. Assemble the Bowls
- Add slices of tuna over the rice base.
- Arrange tomatoes, cucumber, onion, olives, and feta around the bowl.
- Drizzle generously with the garlic yogurt sauce.
- Garnish with fresh parsley or dill and a lemon wedge.
Tips
You can replace tuna with grilled chicken, shrimp, or tofu if desired.
Add a handful of baby spinach or arugula for a more salad-style bowl.
Make it heartier by adding roasted potatoes or chickpeas.
Use whole grain rice or farro for extra fiber and a nutty flavor.
Frequently Asked Questions
Q: Can I use canned tuna instead of fresh tuna?
Yes! Use high-quality canned tuna in olive oil. Just skip the searing step and mix it gently with the marinade before adding to the bowl.
Q: Can the sauce be made ahead?
Absolutely — it keeps in the fridge for up to 3 days and actually tastes better after a few hours.
Q: How do I make it dairy-free?
Use dairy-free Greek yogurt or tahini-garlic sauce instead.
Nutritional Information
Calories: ~480 kcal
Protein: 42g
Carbohydrates: 35g
Fat: 18g
Fiber: 4g
Sugar: 4g