Mexican tuna tortillas on the grill

Nothing says South African quite like hanging around the braai (or in many cases, the Weber) with friends, family and of course, some top local brew. While most people automatically think of using this nifty piece of braai gear to cook a whole chicken or steak, our Weber ambassador Pete Goffe-Wood, shared this fresh tuna recipe that offers something a little different that doesn’t compromise on flavour. Want to mix things up? Give his tried and trusted dish a go.



Prep time: 10 minutes | Cook time: 30 minutes | Serves 6

For the tuna
Mexican Spice Rub
1 tsp crushed, dried red chillies
1 Tbsp whole coriander seeds, roasted
1 Tbsp whole cumin seeds, roasted
1 tsp smoked paprika
Salt and pepper
50 ml extra virgin olive oil
Juice of 2 limes
1 kg tuna loin
12 flour tortillas (alternatively you can use naan bread or make your own corn tortillas)
100 ml crème fraiche

For the tomato salsa
6 tomatoes
1 small red onion
1 clove garlic
1 chilli
10 g finely chopped ginger
Juice of 2 limes
6 tomatoes
10 g coriander
100 ml olive oil
Salt, pepper and sugar.

For the guacamole
2 ripe avos
1 red chilli
1 tsp grated ginger
½ cup Greek yoghurt
½ cup roughly chopped coriander
2 tsp sugar
Juice of 2 limes
Salt and pepper


1. Grind all the rub ingredients in a mortar and pestle until well blended.
2. Combine the spices with the olive oil and lime juice.
3. Rub the tuna with the mixture and leave to marinade for 20 minutes.
4. 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.
5. To make the tomato salsa, finely chop the onion, garlic, chilli and ginger.
6. Combine these with the lime juice and leave to macerate for 10 minutes.
7. Dice the tomatoes, add them to the onion mixture along with the coriander, olive oil and the seasoning.
8. For the guacamole, skin the avos, remove the pips and mush the flesh up with a fork. Mix in the rest of the ingredients and season to taste.

Warm your flour tortillas or naan bread on the Weber, or if you made your own corn tortillas heat them in a pan to avoid them breaking or drying out. Serve them up with the salsa, guacamole and some crème fraiche. This dish is of the build-your-own variety so don’t be afraid to get stuck in with both hands!