Thursday, 18 July 2013

Tuna and guacamole? Why not?

This is a delicious summer combination, unusual but delicious (yes, we tried it!). It's also simple and inexpensive, which is another reason we liked it. We're not sure how Mexican it might be, so let us know what you think. Ingredients for 6 (having a party, then?): 1 kilo of fresh tuna in chunks (frozen will do, and maybe even the tinned kind so long as it's in water, in which case you'll need to drain very well) for the fish, salt; and for the guacamole (you probably have your own recipe, use that): 2 medium-to-large avocados (aguacates), 1 tomato, 1/2 onion, juice of 1 lemon, 1/2 a well chopped chilli pepper (or a whole one depending on how hot you want it), 2 tablespoons coriander (dried's okay, better fresh), salt. This is what you do:>>>
1.Clean the tuna chunks of any black bits and nerves.
2. Put tuna (not the tinned kind!) under the grill and brown both sides until cooked - should be juicy inside.
3. Chop the onion and chilli pepper, marinate in the lemon juice for at least an hour, preferably more.
4. Chop the coriander leaves.
5. Squash the peeled and stoned avocado with a fork.
6. Mix all the ingredients. Salt and pepper.

Serve the tuna chunks on top of the guacamole. Or mix it all up and put it in a glass for a sophisticated presentation (image)

(Tip: To keep guacamole in the fridge for a couple of days, put the stones in it. That'll stop it going brown.)

COMING SOON: Stephany's Once Only Kitchen - her first recipe is scheduled for Tuesday, July 23, don't miss it! 

No comments: