Fast Ed’s

Cel­e­brate love with a cho­co­late box for Mum and cup­cakes in­spired by the Royal Wed­ding

Better Homes and Gardens (Australia) - - Tv Contents -

Grilled tuna and lime tor­tillas; Glam bangers and mash; Rus­tic seafood pie; Low-fat fish ko­rma; Mini York­shire pud­dings with Scot­tish-style salmon; Lux­ury Mother’s Day break­fast crois­sants and Ap­ple and mint re­fresher; Asian beef mince stir-fry; Lemon and el­der­flower cup­cakes with caramel crowns; Lemon and lime self-sauc­ing pud­ding; Home­made cho­co­late box

Grilled tuna and lime tor­tillas Sim­ple, easy and fresh. Tuna is the su­per­star of this dish.

Prepa­ra­tion time 10 mins Cook­ing time 5 mins Serves 4

2 cups mixed baby toma­toes,


4 baby cu­cum­bers, chopped 4 limes, seg­mented, chopped ½ bunch basil, leaves chopped ¼ cup salted peanuts,


400g yel­lowfin tuna fil­let 2 Tbsp ex­tra vir­gin olive oil 2 tsp sea-salt flakes, to sea­son 8 whole­grain tor­tillas

½ head cos let­tuce, torn Store-bought aioli, to serve Hot sauce, to serve

Lime wedges, to serve

STEP 1 Mix toma­toes, cu­cum­bers, limes, basil and peanuts to­gether in a large bowl. Set aside.

STEP 2 Cut the tuna fil­let into 2cm-thick slices. Rub with olive oil, then sea­son with salt.

STEP 3 Pre­heat a char­grill pan on high heat. Grill tuna slices for 1 minute on each side, un­til medium-rare. Set aside to rest for 1 minute. Finely slice.

STEP 4 Lightly grill tor­tillas on a pre­heated char­grill pan, turn­ing, un­til warmed.

STEP 5 Top each tor­tilla with let­tuce, tomato salsa mix­ture and sliced tuna. Driz­zled with aioli and hot sauce, and serve with more sauce on the side lime wedges.


Grilled tuna and lime tor­tillas

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