Tuna Tacos

Ingredients

• 400 g yellow tomatoes
• 3 spring onions
• 2 jalapeños
• ½ bunch cilantro
• 1 Lime
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tsp chili powder
• 100 g Yogurt (3.5% fat)
• 2 tsp coriander seeds
• 400 g tuna fillet
• 5 salad leaves (e.g., romaine lettuce)
• 4 taco shells
• 150 g small avocado (1 small avocado)

Instructions

1. 1.

   Wash tomatoes, quarter them, remove stems, seed and dice finely. Trim spring onions, wash and slice into thin rings. Wash jalapeños, pat dry and chop. Rinse cilantro, shake dry, pluck leaves and roughly chop.

2. 2.

   Halve the lime and squeeze its juice. Combine all prepared ingredients with 1 Tbsp olive oil and 2 Tbsp lime juice in a large bowl. Season with salt and pepper to taste.

3. 3.

   In another bowl whisk chili powder into yogurt, season with salt and a splash of lime juice. Transfer the mixture into a piping bag.

4. 4.

   Crush coriander seeds in a mortar. Rinse tuna, pat dry and cut into two equal rectangular pieces. Season with salt, pepper and crushed coriander.

5. 5.

   Heat remaining oil in a non‑stick pan over high heat. Sear tuna for 20–30 seconds on each side. Remove and let cool slightly.

6. 6.

   Wash salad leaves, shake dry and slice into fine strips. Line each taco shell with some lettuce.

7. 7.

   Halve the avocado, remove the pit, gently separate flesh from skin and cut into strips. Spread the prepared sauce over the taco shells.

8. 8.

   Slice tuna pieces into rounds and place in the taco shells. Drizzle chili‑yogurt over them and serve immediately. Offer extra dip on the side.