Name: Mexican-style tuna salad with grapefruit, avocado and fennel
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4
Ingredients: 500 gm skinless tuna, cut into 2cm dice; 2 avocados, cut into 1cm dice; 2 baby fennel bulbs, thinly sliced on a mandolin; 1 ruby grapefruit, segmented over a bowl, juice reserved; 1/2 spanish onion, thinly sliced; 1/2 cup (loosely packed) coriander; 1/4 cup (loosely packed) oregano; Sliced jalapeño and lime cheeks, to serve; Coriander-lime dressing; 1 tsp coriander seeds; 80 ml (1/3 cup) mild extra-virgin olive oil; Finely grated rind and juice of 1 lime; 1/2 garlic clove, finely grated; 1/2 tsp ground chipotle chilli (see note) or ground chilli

This riff on Mexican aguachile with tuna dressed in grapefruit, lime and coriander is a perfect meal for hot nights.

Ingredients

500 gm skinless tuna, cut into 2cm dice

2 avocados, cut into 1cm dice

2 baby fennel bulbs, thinly sliced on a mandolin

1 ruby grapefruit, segmented over a bowl, juice reserved

1/2 spanish onion, thinly sliced

1/2 cup (loosely packed) coriander

1/4 cup (loosely packed) oregano

Sliced jalapeño and lime cheeks, to serve

Coriander-lime dressing

1 tsp coriander seeds

80 ml (1/3 cup) mild extra-virgin olive oil

Finely grated rind and juice of 1 lime

1/2 garlic clove, finely grated

1/2 tsp ground chipotle chilli (see note) or ground chilli

Method

1.Combine tuna, avocado, fennel, grapefruit segments, onion and herbs in a bowl.

2.For dressing, crush coriander seeds with a mortar and pestle or the flat of a knife. Transfer to a small bowl with oil, lime rin and juice, garlic, ground chipotle and 11⁄2 tbsp reserved grapefruit juice, stir to combine and season to taste.

3.Add dressing to salad to taste, season and toss to combine. Top with jalapeño and serve with lime cheeks.

Ground chipotle chilli is available from Herbie’s Spices (herbies.com.au) and select delicatessens.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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