Grilled Tuna with Avocado and Chilli Cream and Salsa Fresca

4 servings

Avocado and chilli cream:

  • 3 avocados
  • 1 green chilli
  • Zest and juice of 1 lime
  • 50ml crème fraiche
  • 1 tsp dijon mustard
  • A pinch of salt

Salsa fresca:

  • 500g cherry tomatoes, preferably heirloom
  • Dressing:
  • 2 cloves garlic
  • 2 shallots
  • 1 handful parsley
  • ½ handful fresh coriander
  • 1 red chilli
  • Zest and juice of 2 limes
  • 50ml olive oil
  • A pinch of salt


  • ½ head iceberg lettuce
  • 1 red onion
  • 4 hamburger buns
Grilled Tuna with Avocado and Chilli Cream and Salsa Fresca


This avocado cream goes great with grilled tuna. Serve with fresh salsa.

Slice the avocado in half, remove the pit and peel. Deseed and finely chop the chilli. Mash the avocado and combine with the lime, crème fraiche, chilli and mustard. Season with salt to taste. Finely chop the tomatoes. Peel and finely chop the shallots. Coarsely chop the parsley and coriander. Deseed the chilli and combine with the other dressing ingredients in a blender. Mix the dressing with the tomatoes. Rinse and chop the lettuce. Peel and slice the red onion.

Brush the tuna with olive oil. Rub with Mediterranean spice mix and barbecue on high heat for half a minute. Turn the fish over, cover with the cheese and let it melt.  Toast the buns on both sides then top with the avocado cream, lettuce, red onions and tuna. Serve with salsa fresca.

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