Seared tuna, lime & coriander salad

Name: Seared tuna, lime & coriander salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 1 red onion, finely sliced; 5 limes, juice; 2 x 240g packs No.1 Yellowfin Tuna Steaks; 1 tbsp rapeseed oil; 3 large or 4 medium wheat tortilla wraps; 150 ml soured cream; 3 tbsp Coriander & Lime Sauce, plus extra to drizzle; 2 little gem lettuce, separated into leaves; 1 pack 6 Essential Tomatoes, sliced; pack x 25g pack coriander

With a creamy dressing – delicious served with extra tortillas alongside.

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Serves6
CourseMain meal
Prepare25 mins
Cook10 mins
Total time35 mins

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1 red onion, finely sliced
5 limes, juice
2 x 240g packs No.1 Yellowfin Tuna Steaks
1 tbsp rapeseed oil
3 large or 4 medium wheat tortilla wraps
150ml soured cream
3 tbsp Coriander & Lime Sauce, plus extra to drizzle
2 little gem lettuce, separated into leaves
1 pack 6 Essential Tomatoes, sliced
½ x pack x 25g pack coriander

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