With a creamy dressing – delicious served with extra tortillas alongside.
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Put the onion in a small bowl and cover with boiling water. Leave to stand for 20 seconds, then drain. Return to the bowl and add a pinch of salt and the lime juice.
Meanwhile, place a griddle pan over a high heat or light a barbecue. Coat the tuna with oil and season with salt, then when the pan or grill is hot, char the steaks on each side for 1-2 minutes, depending on how pink you like it, ensuring the cut edges are well sealed. Set aside to rest and cool.
In the same pan/barbecue, toast the tortillas on each side for 1-2 minutes until beginning to crisp and bar marks form. Set aside, then tear into pieces. In a small bowl, mix together the soured cream and coriander & lime sauce.
Arrange the lettuce, tomatoes, torn tortillas and drained onions on a large platter. Slice the tuna and arrange on top, then dot with spoonfuls of lime dressing, serving any leftover on the side. Drizzle with a little more coriander & lime sauce and garnish with coriander.
Typical values per serving when made using specific products in recipe
Energy | 1,164kJ/ 277kcals |
|---|---|
Fat | 9.4g |
Saturated Fat | 3.7g |
Carbohydrates | 22g |
Sugars | 6.1g |
Fibre | 2.8g |
Protein | 24g |
Salt | 0.5g |
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