MEDITERRANEAN BLACK BEAN AND TUNA TACOS
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SERVES: 2
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PREP TIME: 10 MINUTES
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COOK TIME: 15 MINUTES
INGREDIENTS:
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
PREPARATION:
- 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.