COOKERY EDITOR, FELICITY
Zingy Tuna Salsa
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…
