Waitrose and Partners
Mexican inspired seared tuna

Seared tuna, lime & coriander salad

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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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
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

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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