Tuna with Olives and Jalapeños
This fresh tuna with a punchy olive–jalapeño sauce is so tasty! Top with coriander for extra flavour and a colourful finish.
Ingredients
- 150g tuna thinly sliced
Sauce
- 300g green olives stones in
- 1 jalapeno, ½ diced and ½ sliced
- 50ml olive oil
To serve
- Micro coriander
Method
Place the olives into a food processor blitz and sieve off then mix with the diced jalapeno and olive oil.
Place the fish onto plates.
Spoon the sauce over the top with fish and fresh jalapeños and micro coriander.
Ingredients
- 150g tuna thinly sliced
Sauce
- 300g green olives stones in
- 1 jalapeno, ½ diced and ½ sliced
- 50ml olive oil
To serve
- Micro coriander
Method
Place the olives into a food processor blitz and sieve off then mix with the diced jalapeno and olive oil.
Place the fish onto plates.
Spoon the sauce over the top with fish and fresh jalapeños and micro coriander.
