Mexican spice-rubbed tuna tortillas

With guacamole, tomato salsa and sour cream.
 
recipe, braai, fish
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Recipe from: 21 August 2015
Preparation time: 40 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    kg
    tuna loin
  • 12
    flour tortillas
  • 100
    ml
    crème fraiche
  • MEXICAN SPICE RUB:
  • 1
    tsp
    crushed, dried red chillies
  • 1
    Tbs
    whole coriander seeds, roasted
  • 1
    Tbs
    whole cumin seeds, roasted
  • 1
    tsp
    smoked paprika
  • 50
    ml
    extra virgin olive oil
  • Salt & pepper
  • Juice of 2 limes
  • TOMATO SALSA:
  • 6
    tomatoes
  • 1
    small red onion
  • 1
    chilli
  • 1
    clove garlic
  • 10
    g
    finely chopped ginger
  • Juice of 2 limes
  • 100
    ml
    olive oil
  • 10
    g
    coriander
  • Salt, pepper & sugar.
  • GUACAMOLE:
  • 2
    ripe avo's
  • 1
    red chilli
  • 1
    tsp
    grated ginger
  • 1/2
    cup
    Greek yoghurt
  • 1/2
    cup
    roughly chopped coriander
  • 2
    tsp
    sugar
  • Juice of 2 limes
  • Salt & pepper
Servings: Change Serving
 
 

Method

 

Mexican Spice Rub:
Grind all the rub ingredients in a mortar and pestle until well blended. Combine the spices with the olive oil and lime juice then rub the tuna with the mixture and leave to marinade for 20 minutes. Place the tuna on an oiled grill and cook for a couple of minutes on each side making sure you keep it nice and rare.

Tomato salsa:
Finely chop the onion, garlic, chilli and ginger and combine with the lime juice and leave to macerate for 10 min Dice the tomatoes.
Add the tomato & coriander to the onion mixture. Add the olive oil and the seasoning.

Guacamole:

Skin the avo’s and remove the pips. Mush the flesh up with a fork. Mix in the rest of the ingredients. Season to taste. The guacamole may need more lemon/lime juice depending on the avo’s.

Recipe reprinted with permission of Weber.
 
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