Chargrilled tuna steak by Diablo Loco in Edinburgh

Our crafty Diablo has cooked up a spicy selection of Mexican style eats that will make your taste buds sizzle. Inspired by a family-style culinary culture and elevated by local, Scottish produce, you’ll find an easy, honest, creative menu with bags of flavour. Grab your mates, order one of everything, dig in!

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Ingredients: Serves 2

2 150g tuna loin steaks

1 red pepper

Fresh coriander, to garnish


1 tomato

1 avocado

½ red onion

½ red chilli

1 lime, juiced

Corn Salsa:

50g sweetcorn

1 tomato

½ red onion

½ red chilli

1 garlic clove finely diced

30g chopped coriander

2g cayenne pepper


70g coriander

½ white onion

1 clove garlic

3g dried oregano

3g cayenne pepper

10ml red wine vinegar

1 lime juiced

20ml pomace oil


  1. To start, quarter one tomato for the guacamole, remove seeds and dice. Peel the onion and cut in half, finely dice both halves but keep them separate. Slice the red chilli down the centre length ways and remove seeds, again finely dice both halves keeping them separate. De-stone and peel the avocado. Place the chopped tomato, onion, chilli, avocado and juice of one lime in a bowl and mush all ingredients together with a fork - the avocado should still be slightly lumpy. Season to taste and set aside.
  2. For the corn salsa: heat a frying pan and add corn, gently tossing until it’s slightly charred and coloured. Dice the tomato and add the previously diced onion and chilli, add the finely diced garlic, coriander, cayenne pepper and corn.  Mix together with the cooled corn and set aside.
  3. For chimichurri: place all ingredients into a food processor and blitz until smooth.
  4. Remove seeds from the red pepper and cut into 4 pieces, lightly season and roast in oven at 180ºC for approximately 15 minutes.
  5. For the tuna steak: oil and season both sides, place in a hot pan for approximately two minutes on each side. If well done is preferred -  once sealed place on baking tray and put in the oven on 180ºC for five minutes.
  6. To plate: place a nice dollop of the guacamole on the bottom and layer the roasted peppers on top, then the tuna and then corn salsa, dress the plate with the chimichurri and some fresh coriander to finish.

In association with Taste Communications.