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Grilled tuna with avocado and chilli cream and salsa fresco

Grilled tuna with avocado and chilli cream and salsa fresco

A light summertime burger with big flavours - our recipe for Grilled tuna with avocado and chilli cream and salsa fresca is a delicate yet powerful dish. The elegance of fish and fresh vegetables is met with tasty cheddar, rich avocado cream, spicy chilli and savoury salsa fresca - wrapped up in a burger bun.

4 servings
Tomatoey Vegetable

ingredients

  • 4 of tuna, approx. 600g
  • 2 tbsp olive oil
  • 2 tbsp mediterranean rub
  • 4 slices Castello® Mature Cheddar Slices

Avocado and chili cream:

  • 3 avocados
  • 1 green chili
  • zest and juice of 1 lime
  • 50 ml creme fraiche
  • 1 tsp dijon mustard
  • pinch of salt

Salsa fresca:

  • 500 g cherry tomatoes, preferably heirloom

Dressing:

  • 2 garlic cloves
  • 2 shallots
  • 1 handful parsley
  • ½ handful fresh coriander
  • 1 red chili
  • zest and juice of 2 limes
  • 50 ml olive oil
  • pinch of salt
  • head iceberg lettuce
  • 1 red onion
  • 4 hamburger buns

preparation

1. Slice the avocado in half, remove the pit and peel. Deseed and finely chop the green chilli. Mash the avocado and combine with the lime, crème fraiche, chilli and mustard. Season with salt to taste.

2. Finely chop the tomatoes then peel and finely chop the shallots. Coarsely chop the parsley and coriander. Deseed the red chilli and combine with the other dressing ingredients in a blender.

3. Mix the dressing with the tomatoes.

3. Rinse and chop the lettuce. Peel and slice the red onion.

4. 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 each with a Mature Cheddar Slices and let melt.

5. Toast the buns on both sides then top with the avocado cream, lettuce, red onions and tuna. Serve with salsa fresca.