Fish Shawarma (gyro)

Fish gyro/shawarma:

This is a most delectable way to prepare fresh tuna fish. Somehow, it is a modified version of beef shawarma, without all the fat of meat. At only 290 calories per sandwich, each gyro is a pocketful of nutrients, packed with cholesterol-fighting niacin, antioxidant selenium, and a 200% daily value of vitamin B12—especially for non-meat eaters.

Among everything else, it’s so easy to make (and to eat!). I know that tuna and shawarma are rarely (if ever!) linked with one another, but you’re gonna have to trust me on this one. The taratour’s creamy nuttiness is a sublime blend with the aromatic spicy tuna.

Ingredients (serves 4):

500 grams fresh tuna, cut into thin strips

juice of 2 lemons

1 tsp garlic powder or 1 clove crushed garlic

1 tsp allspice

½ tsp cinnamon

½ tsp ground coriander

4 whole wheat pita breads

1 medium tomato, seeded and cut into thin slices

2-3 cucumber pickles, cut into strips

1 small onion, thin slices

2 tsp ground sumac

a few parsley stalks

1 tsp canola oil

For the Tarator sauce:

1 cup tahini

½ cup freshly squeezed lemon juice

1 clove garlic

¼ cup water

pinch of paprika

pinch of black pepper

pinch of cinnamon

pinch of cumin

pinch of coriander

some salt

Directions:

1. Rub the fish strips with the oil and spices.
2. Put the fish mixture  into the pan, stir frying for around 5 minutes, or until brown.
3. Add the lemon juice, and lightly salt.
4. For the dressing, add in all the ingredients together except the water, and stir.
5. As the mixture thickens, lightly drizzle the water into the mixture (while still stirring).

Place the sauce on the pita bread, adding the fish, more sauce, sumac, onions, tomatoes, and parsley.