Old El Paso

Griddled tuna steaks marinated in roasted tomato and pepper spices, wrapped up in soft warm tortillas with juicy ripe mango and avocado chunks.

Ingredients

1 x Old El Paso Roasted Tomato & Pepper Fajita Dinner Kit
4 x 125-150g tuna steaks, about 2cm thick
3 x spring onions, chopped
1 x large ripe mango, peeled, stoned and cut into 2.5cm pieces
1 x ripe avocado, peeled stoned and chopped
1 x lime grated zest and juice
1 x red pepper, deseeded and chopped
4tbsp freshly chopped coriander
2tbsp sunflower oil

Kit contains: 8 x Old El Paso Soft Salsa Tortillas, 1 x Old El Paso Roasted Tomato & Pepper Fajita Spice Mix, 1 x Old El Paso Roasted Tomato & Pepper Salsa.

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Instructions

1. In a shallow non-metallic dish, mix together the Old El Paso Spice Mix for Roasted Tomato & Pepper Fajitas with the oil. Add the tuna and turn to coat in the mixture.

2. Preheat a griddle pan or barbecue to moderately hot and cook the tuna steaks (1-2 minutes each side for rare, or 2-3 minutes each side for medium to well done), brushing with the rest of the marinade. Leave the steaks to rest for about for 2 minutes, then slice into thin strips.

3. Grate the lime zest into a big bowl, squeeze in the juice then gently stir in the mango, avocado, spring onions, pepper and coriander.

4. Warm the Old El Paso Soft Salsa Tortillas, following the instructions on the pack or griddle or barbecue for 20 seconds each side.

Make it your way

Take an Old El Paso Soft Salsa Tortilla, spoon on some of the mango salad and a few tuna slices. Add a dollop of Old El Paso Roasted Tomato & Pepper Salsa and roll up to make a fajita.

Cook’s tips

Try swapping the tuna for prawns - prepare in the same way and either griddle or barbecue until thoroughly cooked through.