MEDITERRANEAN BLACK BEAN AND TUNA TACOS

½ red onion, sliced thinly

1 lime

1 tsp cumin seeds

2 tsp coriander seeds

1x 400g tin of black beans drained

1 tsp olive oil

Salt and black pepper

6 small flour tortillas

1 small tub of shop bought guacamole

1x 400g tin of black beans drained

2 packs Good Catch Mediterranean plant-based tuna

2 tbsp. fresh or pickled jalapenos

seeds from ½ a pomegranate

small bunch of fresh coriander leaves picked

Place the red onion in a small bowl and pour over just enough hot water to cover. Leave for 10 minutes before draining and squeezing out the excess water. Season the onions with a generous pinch of salt and squeeze over the juice of half a lime. Set aside whilst preparing the remaining elements.
Lightly toast the cumin and coriander seeds in a small frying pan until fragrant. Place in a pestle and mortar and bash to a course powder. Mix the seeds through the black beans, squeezing in the juice of the remaining lime. Add in the olive oil and season generously with salt and black pepper.
Heat a griddle pan until searing hot and cook the tacos until strong lines appear and they are slightly charred around the edges. Keep them warm under a clean tea towel as you go.
Spread the tacos with the guacamole, top with the beans, pickled red onion, Good Catch plant-based tuna, jalapenos, pomegranate seeds and coriander leaves to serve.