Dinner ideas

Chilli seared tuna with avocado cream and grilled corn

chilli seared tuna with avocado cream AND GRILLED CORN
1H 15M



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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