2 155g tuna steaks
1 ripe avocado, sliced
2 small radishes, sliced
4 corn tortillas
Pico de Gallo: Chipotle Crema:
2 large tomatoes, diced 2 tbsp mayonnaise
½ onion, diced 2 tbsp sourced cream
1x jalapeno chilli, diced juice of ½ lime
¼ tsp salt ¼ tsp salt
juice of ½ lime 1 tsp chipotle chilli flakes
handful chopped coriander 1 tsp chipotle hot sauce
1: Make the chipotle crema, mix the ingredients together in a small bowl and set aside.
2: Make the pico de gallo: mix the ingredients together and set aside.
3: Heat a small amount of oil in a griddle pan, when the oil starts to shimmer, add the tuna steaks.
4: Allow to cook for 1-2 minutes each side depending on your preference.
5: Remove from the pan and thinly slice the tuna and arrange on a plate.
6: Warm the tortillas in a dry frying pan, oven or microwave and serve immediately.
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