MEXICAN-STYLE TUNA SALAD WITH GRAPEFRUIT, AVOCADO AND FENNEL

Serves 4

This riff on the Mexican aguachile – with tuna dressed in grapefruit, lime and coriander – is perfect for hot nights.

• 500g skinless tuna, cut into 2cm cubes

• 2 avocados, cut into 1cm cubes • 2 baby fennel bulbs, thinly sliced on a mandolin

• 1 ruby grapefruit, segmented over a bowl, juice reserved • ½ onion, thinly sliced

• ½ cup (loosely packed) coriander • ¼ cup (loosely packed) oregano • sliced jalapeño and lime cheeks, to serve

FOR THE CORIANDER-LIME DRESSING

• 1 tsp coriander seeds

• 80ml (1/3 cup) mild extra-virgin olive oil

• finely grated rind and juice of 1 lime

• ½ garlic clove, finely grated • ½ tsp ground chipotle chilli (see Note) or ground chilli

1. Combine the tuna, avocado, fennel, grapefruit segments, onion and herbs in a bowl.

2. For the dressing: Crush the coriander seeds with a mortar and pestle or the flat side of a knife. Transfer to a small bowl with the oil, lime rind and juice, garlic, ground chipotle and 1½ tbsp of the reserved grapefruit juice. Stir to combine and season to taste.

3. Add the dressing to the salad (to taste), season and toss to combine. Top with the jalapeño and serve with the lime cheeks. Note Ground chipotle chilli is available at Yuppiechef and Woolworths stores.