Tuna Taco
Ingredients
- 1/2 red onion, sliced thinly
- 1 lime
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1x 400g tin of black beans drained
- 1 tsp olive oil
- salt and black pepper
- 6 small flour tortillas
- 1 small tub of shop bought guacamole
- 1x 400g tin of black beans drained
- 2 packs good catch mediterranean plant-based tuna
- 2 tbsp. fresh or pickled jalapenos
- seeds from 1/2 a pomegranate
- small bunch of fresh coriander leaves picked
Preparation
Place the red onion in a small bowl and pour over just enough hot water to cover
Leave for 10 minutes before draining and squeezing out the excess water. Season
The onions with a generous pinch of salt and squeeze over the juice of half a lime
Set aside whilst preparing the remaining elements
Lightly toast the cumin and coriander seeds in a small frying pan until fragrant
Place in a pestle and mortar and bash to a course powder
Mix the seeds through the
Black beans, squeezing in the juice of the remaining lime
Add in the olive oil and
Season generously with salt and black pepper
Heat a griddle pan until searing hot and cook the tacos until strong lines appear and they are slightly charred around the edges
Keep them warm under a clean tea towel as you go
Spread the tacos with the guacamole, top with the beans, pickled red onion, good catch plant-based tuna, jalapenos, pomegranate seeds and coriander leaves to serve