Ingredients
- 2 ripe avocados
- Juice and zest of half a lime
- 2tsp Tabasco
- 1tbs chopped coriander
- Sea salt and black pepper
- 280g sushi-grade tuna loin
- Juice and zest of 1 lime
- 2tsp soy sauce
- Salt
- 2tsp chilli flakes
- 1tbs extra virgin olive oil
- 1tbs chopped coriander, plus extra for garnish
- 2tbs vegetable oil
- 6 small good quality corn tortillas
- 1 small onion, finely diced
- 1 red chilli, thinly sliced
- Remove the skin and stone from the avocados. Place the flesh in a small bowl and mash with a fork. Season with some lime zest, lime juice, Tabasco, salt and pepper, then set aside.
- Dice the tuna into even-sized small cube pieces and place in a bowl. Season with lime juice and zest, soy, salt, chilli flakes, olive oil and chopped coriander and stir gently to evenly coat. Then cover and place in the fridge for 10 minutes.
- Place a nonstick frying pan on the heat and add the vegetable oil. Add the tortillas and fry for one to two minutes on a medium heat until crispy, then turn and fry for a minute till crispy and golden brown on the other side. Place on kitchen paper when done to drain off any excess oil, then place on to a serving plate.
- Spoon some crushed avocado into the centre of the fried tortillas, followed by some diced onion and a spoon of the marinated tuna. Garnish with some more coriander leaves and some thinly sliced red chilli, and serve with lime wedges.
