Septem­ber’s Sup­per Club: A Mex­i­can feast

Pick a dish from our Mex­i­can-themed meal to bring and share with friends

Woman's Weekly (UK) - - Come On In! -

Zingy Tuna Salsa

Serves 6 Calo­ries: 69

Fat: 2.5g Sat­u­rated fat: 0.5g

Car­bo­hy­drates: 3.5g

✱ 100g (3½oz) fresh tuna steak, diced

✱ Juice of 2 limes

✱ Juice of 1 lemon

✱ Zest and juice of 1 orange ✱ 1 green chilli, diced ✱ ½tsp ground co­rian­der ✱ 1tbsp su­gar

✱ 1 gar­lic clove, sliced ✱ 1 large shal­lot, sliced ✱ Co­rian­der stalks, chopped

✱ 2tbsp tequila blanco, op­tional

✱ 1 tomato, diced

✱ ½ avo­cado, diced 1

Put the tuna in a bowl and add the cit­rus juices and zest (re­serv­ing ½ the lime juice), chilli, ground co­rian­der, su­gar, 1tsp salt, gar­lic, shal­lot, co­rian­der and tequila, if in­clud­ing. Chill for at least 15 mins. 2

In a small bowl, mix to­gether the tomato, avo­cado and the re­served lime juice. Put this salsa into a sealed con­tainer for up to 1 hr be­fore serv­ing. 3

To serve, top each tostada (see recipe be­low) with a dol­lop of tuna and a lit­tle salsa.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.