Mexican spice-rubbed tuna tortillas

6 servings Prep: 40 mins, Cooking: 10 mins
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With guacamole, tomato salsa and sour cream.

By Food24 August 21 2015
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Ingredients (26)

1 kg tuna
12 tortillas
100 ml crème fraîche
1 tsp dried red chillies — crushed
1 tbsp coriander seeds — whole roasted
1 tbsp cumin seeds — whole roasted
1 tsp smoked paprika
50 ml extra virgin olive oil
salt and freshly ground black pepper
6 tomatoes
1 red onion
1 chilli
1 garlic clove
10 g fresh ginger — finely chopped
1 lime
100 ml olive oil
10 g fresh coriander
2 avocado
1 red chilli
1 tsp fresh ginger — grated
1/2 cup Greek yoghurt
1/2 cup fresh coriander — chopped
2 tsp sugar
1 lime
salt and freshly ground black pepper
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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.

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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