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Seared tuna, lime & coriander salad
With a creamy dressing – delicious served with extra tortillas alongside.
Serves6
CourseMain meal
Prepare25 mins
Cook10 mins
Total time35 mins
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
1/2 x pack x 25g pack coriander
Method
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.
