Monday, 21 December 2020 / Topics:
Ingredients: (Serves 4 as an entree)
1. Place spring onions, tomatoes, mango, pinch of salt, one tablespoon oil and juice of half a lemon in a bowl. Set aside.
2. Combine green chilli, coriander stems, pinch of salt and remaining one tablespoon oil in a small bowl. Stir through tuna and remaining half the lemon juice. Set aside for 5-10 minutes or until the tuna turns opaque.
3. Stir coriander leaves through salsa just prior to serving. Lay out lettuce leaves on a wooden serving board. Spoon salsa into cups and top with tuna ceviche.