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🍽️ Fresh Tuna Tacos with Chili-Yogurt Dip

378 kcal · 30 min · 4 servings

Ingredients

• 400 g yellow tomatoes
• 3 spring onions
• 2 jalapeños
• 0.5 bunch cilantro
• 1 lime
• 2 tbsp olive oil
• salt
• pepper
• 1 tsp chili powder
• 100 g yogurt (3.5% fat)
• 2 tsp coriander seeds
• 400 g tuna fillet
• 5 lettuce leaves (e.g. romaine lettuce)
• 4 taco shells
• 150 g small avocado (1 small avocado)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into quarters.
3. 3. Remove the hard stem ends from the tomato pieces.
4. 4. Seed the tomatoes and dice the flesh finely.
5. 5. Clean the spring onions and wash them.
6. 6. Slice the spring onions into thin rings.
7. 7. Wash the jalapeños and pat them dry.
8. 8. Finely chop the jalapeños.
9. 9. Wash the cilantro and shake off excess water.
10. 10. Pluck the cilantro leaves from the stems.
11. 11. Roughly chop the cilantro leaves.
12. 12. Cut the lime in half.
13. 13. Squeeze the juice from the lime.
14. 14. Place the diced tomatoes, spring onions, jalapeños, and cilantro into a large bowl.
15. 15. Add one tablespoon of olive oil to the ingredients.
16. 16. Add two tablespoons of lime juice to the ingredients.
17. 17. Mix all ingredients in the bowl well.
18. 18. Season the mixture with salt and pepper to taste.
19. 19. Take a second bowl.
20. 20. Whisk chili powder and yogurt in this bowl.
21. 21. Season the yogurt mixture with salt.
22. 22. Add a little lime juice to the yogurt mixture.
23. 23. Fill the yogurt mixture into a piping bag.
24. 24. Place the coriander seeds into a mortar.
25. 25. Grind the coriander seeds finely in the mortar.
26. 26. Rinse the tuna under running water.
27. 27. Pat the tuna dry.
28. 28. Cut the tuna into two equal-sized rectangular pieces.
29. 29. Season the tuna pieces with salt.
30. 30. Season the tuna pieces with pepper.
31. 31. Sprinkle the ground coriander over the tuna pieces.
32. 32. Heat the remaining oil in a non-stick pan.
33. 33. Fry the tuna over high heat.
34. 34. Fry each side of the tuna for 20 to 30 seconds.
35. 35. Remove the tuna from the pan.
36. 36. Let the tuna cool down slightly.
37. 37. Clean the lettuce leaves.
38. 38. Wash the lettuce leaves.
39. 39. Shake the lettuce leaves dry.
40. 40. Slice the lettuce leaves into thin strips.
41. 41. Place some lettuce into each taco shell.
42. 42. Cut the avocado in half.
43. 43. Remove the pit of the avocado.
44. 44. Carefully separate the flesh from the skin.
45. 45. Slice the avocado flesh into strips.
46. 46. Distribute the avocado strips over the taco shells.
47. 47. Slice the tuna pieces.
48. 48. Place the tuna slices into the taco shells.
49. 49. Pipe the chili-yogurt sauce onto the tacos.
50. 50. Serve the tuna tacos immediately.
51. 51. Serve the remaining chili-yogurt as a dip.

Nutrition per serving

• kcal: 378
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 14 g