Dinner ideas

Chilli seared tuna with avocado cream and grilled corn

chilli seared tuna with avocado cream AND GRILLED CORN
4
15M
1H
1H 15M

Ingredients

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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