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TAPAS Guacamole and white tuna belly fillets tapas recipe
TAPAS Guacamole and white tuna belly fillets tapas recipe
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INGREDIENTS
2 tins of white tuna belly fillets
2 riped avocados chopped
2 tomatoes skinned and chopped
2 tbsp chopped red onion
1 tbsp fresh chopped coriander
chopped green chilli or tabasco sauce
1 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and white pepper
Vinaigrette
1 skinned deseeded tomato chopped into small dice
50 g extra virgin olive oil
3 tbsp chopped chives
1 tbsp lemon juice
Salt and white pepper
METHOD
In a bowl, mix the chopped avocados, tomato, onion, coriander, green chilli, lemon juice, olive oil, salt and white pepper.
Leave to rest for 10 minutes before serving. While it is resting, cover with cling film to ensure that it doesn’t discolour.
When it has rested, shape the guacamole into small piles with a spoon and place on top of a toasted piece of bread. Place a generous piece of Ortiz north coast tuna belly on top of each toast. Dress the toast with a few drops of vinaigrette and sprinkle some chopped chives.