The benefits of using sashimi grade tuna apart from it's obvious freshness is that tuna is not an overly fishy tasting meat, it absorbs all the flavours whilst still standing up to the robust citrus flavours and the punch of chilli. Traditionally this would be served with a great big plate of nacho chips, in an ideal world they would also be healthy but alas they are not, so I have teamed my tantalising tuna with soft corn tacos, handmade, no additional fats to tie in with this virtuous theme. I do urge people to step outside the culinary comfort zone and give dishes like this a little try because it can often open your eyes to a world of flavours you did not even know existed, besides don't you think you owe it to your bulge?
You will need: (for the Ceviche)
200g of sashimi grade tuna steak into a fine dice
70ml of fresh orange juice
30ml of lime juice
3/4 tsp cumin powder
1/2 a Finely chopped red onion
2-3 finely chopped fresh green jalapeno chillies (seeds and membrane in for heat, or without for wimps)
1/2 tsp sugar
1 large diced hass avocado
4 tbsp of freshly chopped coriander
1 1/4 tsp Maldon salt
For the Pico di Gallo salsa:
100g of chopped cherry tomatoes (or large tomatoes if in season)
1/2 a finely chopped Red onion roughly 3 tbsp worth
4 tbsp of freshly chopped Coriander
1/2 tsp Cumin
1 tsp of maldon salt
1 Freshly chopped green Jalapeno chilli
the juice of a Lime
1 small finely chopped garlic clove
2 tsp of sugar
For the corn tortillas
150g of masa harina
75g of plain flour
250ml of water
a pinch of maldon sea salt
For the ceviche, combine all the ingredients in a bowl and allow it to cure for at least an hour.
For the Pico di gallo, combine all of the ingredients for the salsa and allow to infuse.
For the flour tortillas mix all of the ingredients in a food processor and allow to mix for at least 10 minutes to stretch the gluten in the wheat flour, take a ping pong sized amount of dough and roll a disc roughly 3mm deep between two sheets of greaseproof paper, peel the disc off the greaseproof and fry in a dry frying pan for a couple of minutes each side until lightly golden and air bubbles appear on the surface. Wrap all the tortillas in a tea towel to stay soft.
Place a couple of tablespoons of the ceviche onto a tortilla and a little salsa, wrap it up and wolf it down.