Name: Chilli seared tuna with avocado cream and grilled corn
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 4 chipotle chillies; 1 tablespoon olive oil; 1 small brown onion (80g), chopped finely; 2 clove garlic, crushed; 1/3 cup loosely packed fresh oregano leaves; 2 tablespoon tomato paste; 2 tablespoon water; 4 x 200g (6½-ounce) tuna steaks; 2 trimmed corn cobs (500g); 8 x 20cm (8-inch) flour tortillas; 2 limes, cut into wedges; 2 small avocados (400g), chopped coarsely; 1/2 cup (120g) sour cream; 1/4 cup coarsely chopped fresh coriander (cilantro); 1 tablespoon lime juice

Ingredients

4 chipotle chillies

1 tablespoon olive oil

1 small brown onion (80g), chopped finely

2 clove garlic, crushed

1/3 cup loosely packed fresh oregano leaves

2 tablespoon tomato paste

2 tablespoon water

4 x 200g (6½-ounce) tuna steaks

2 trimmed corn cobs (500g)

8 x 20cm (8-inch) flour tortillas

2 limes, cut into wedges

2 small avocados (400g), chopped coarsely

1/2 cup (120g) sour cream

1/4 cup coarsely chopped fresh coriander (cilantro)

1 tablespoon lime juice

Method

1.Cover chillies with boiling water in small heatproof bowl; stand 20 minutes Drain chillies; discard stems, chop chillies coarsely.

2.Heat oil in small frying pan; cook onion and garlic, stirring, until onion softens. Stir in chilli, oregano, paste and the water; bring to the boil. Remove from heat; blend or process mixture, pulsing, until mixture forms thick paste.

3.Place fish, in single layer, in large shallow dish; using fingers, pat chilli paste onto both sides of fish. Cover; refrigerate 30 minutes.

4.To make avocado cream; bend or process avocado and sour cream until smooth; stir in coriander and juice. Season to taste.

5.Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. Remove from heat; slice thickly, cover to keep warm.

6.Cook undrained fish on same heated oiled grill plate until cooked as desired. Cover; stand 5 minutes. Slice fish thickly.

7.Meanwhile, heat tortillas according to instructions on packet.

8.Divide fish, corn, avocado cream and tortillas between serving plates. Serve with lime wedges.

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Ingredients

Method

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