Serves 4
Ingredients
4 x 175g tuna steaks
For the marinade:
Juice and zest 1 lime and 1 orange
10g each of cayenne, garlic powder, smoked paprika
For the sour cream:
handful coriander stem
clove garlic
50ml white wine vinegar
250g sour cream
To assemble:
12 x 6” corn soft tacos
1 very thinly sliced red onion
half head finely shredded iceberg lettuce
20 jalapenos (jar)
garnish with coriander, limes and chilies
Method
1. Combine the marinade ingredients in a sealable bag. Add the tuna, leave to marinade for 1 hour
2. Pat the tuna dry and char grill for 1-2 minutes each side. Rest
3. Blend the coriander, garlic and vinegar, then fold into the sour cream
4. To assemble – warm the tacos, add lettuce, onion and slice the tuna very thin
5. Add sour cream and jalapenos and scoff
