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Spice-cured tuna taco with avocado purée, served on a plate

Spice-cured tuna tacos

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(1 ratings)

Prep: 45 mins Plus at least 30 mins curing

Easy

Serves 8

Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns

Nutrition and extra info

Nutrition: Per serving

  • kcal347
  • fat18g
  • saturates4g
  • carbs25g
  • sugars4g
  • fibreg
  • protein18g
  • salt1.1g
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Ingredients

    For the fish

    • 400g fresh line-caught tuna
      Tuna

      Tuna

      tune-ah

      A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 limes, zested, 1 juiced
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 1 tbsp cumin seeds
    • 1 tbsp coriander seeds
    • ½ tsp chilli flakes

    For the avocado purée

    • 3 ripe avocados, de-stoned and peeled
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 3 tbsp coriander leaves
    • 1 tbsp pickle liquor from the pickled jalapeño chillies

    To serve

    • 8 small soft flour tacos
    • vegetable oil, for brushing and drizzling
    • pickled jalapeño chillies
    • 50g pomegranate seeds
    • 1 bunch coriander, chopped, with a few leaves left whole
    • 4 shredded spring onions
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 limes, cut into wedges
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    Method

    1. Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.

    2. To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it’s too thick to blitz. Spoon the mixture into a container.

    3. If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

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