Grilled tuna with avocado and chilli cream and salsa fresco

Name: Grilled tuna with avocado and chilli cream and salsa fresco
Ingredients: 4 of tuna, approx. 600g; 2 tbsp olive oil; 2 tbsp mediterranean spice rub; 4 slices Castello® Mature cheddar slices; 3 avocados; 1 green chilli; zest and juice of 1 lime fruit; 50 ml creme fraiche; 1 tsp dijon mustard; pinch of salt; 500 g cherry tomatoes, preferably heirloom; 2 garlic cloves; 2 shallots; 1 handful fresh parsley; ½ handful fresh ground coriander; 1 red chilli; zest and juice of 2 lime fruits; 50 ml olive oil; pinch of salt; head iceberg lettuce; 1 red onion; 4 burger buns

4 servings

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.

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ingredients

4 of tuna, approx. 600g
2 tbsp olive oil
2 tbsp mediterranean spice rub
4 slices Castello® Mature cheddar slices

Avocado and chili cream:

3 avocados
1 green chilli
zest and juice of 1 lime fruit
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 fresh parsley
½ handful fresh ground coriander
1 red chilli
zest and juice of 2 lime fruits
50 ml olive oil
pinch of salt

head iceberg lettuce
1 red onion
4 burger buns

preparation

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.