1 package Fishpeople Wild Albacore Tuna
2 tsp olive oil
Salt and Pepper
1/2 cup plain Greek yogurt
2 tbsp minced pickles (Get creative! Use whatever pickled veggies you'd like. We used Pickled Pink's Pickled Okra!)
1 tsp apple cider vinegar
1/2 tsp kosher salt
1 tsp Dijon mustard
1/4 tsp black pepper
1. Rub the olive oil evenly over both tuna loins. Season liberally with salt and pepper.
2. Preheat grill to medium-high heat. Grill tuna for 2 minutes on each side, until seared on the outside but rare in the middle.
3. In a bowl, mix together all ingredients for the tartar sauce. Taste and adjust seasonings if necessary.
4. Slice tuna loins into 3/4 inch thick medallions. Spoon tartar sauce over the medallions and serve with a light, bright salad and a dry white wine!