11th May 2018
Ingredients ( serves 2)
400g/ 14 oz fresh tuna steak, cut into 2 slices. I used wild yellow fin tuna handline -caught, certified sustainable by Marine Stewardship Council. You can also use Ahi tuna steak.
2 teaspoons of vegetable oil, I use rapeseed
freshly ground sea salt & black pepper
squeeze of fresh lime
6 teaspoons of The Sweet Beet habanero lime jelly
2 large corn & wheat soft tortillas
3 leaves of cos lettuce, washed & shredded
1-2 teaspoon sour cream ( optional)
’Cowboy Caviar’ salsa/side:
1/2 tin of black beans, 120g/ 4 oz drained I used Epicure Organic
1 small tin of sweet corn, 160g/ 5.5 oz drained
1/2 small red pepper finely chopped
1/2 small orange pepper finely chopped
1/2 small red onion finely chopped
1 small handful of fresh flat leaf parsley , chopped
Juice of 1/2 fresh lime
Freshly ground sea salt & black pepper to taste
Marinade the tuna in oil, salt & black pepper & squeeze of lime for about 10-15 minutes. Heat a chargrill pan to medium hot .
Prepare the cowboy caviar & combine in a bowl. Sear the tuna for 1 – 1.5 minutes on each side. The tuna will be rare in the middle with chargrill marks. If you prefer your tuna slightly more cooked , increase the cooking time by 1 minute on each side. Remove from the pan and while still warm glaze with 4 teaspoons of the habanero lime jelly. Allow to rest, then slice into bite size pieces.Heat a frying pan on medium heat and warm the soft tortillas for 5 seconds on each side. Remove from pan and spread a teaspoon of habanero lime jelly and a teaspoon of sour cream ( if using) on each tortilla. Add few teaspoons of cowboy caviar, shredded lettuce and sliced tuna. Roll ‘em and eat! Serve with some more cowboy caviar veggies on the side. I served with a Numero Uno craft lager brewed with agave nectar and lime zest from Flying Dog Brewery, MD, USA.
I write this short email as will most of us running our own businesses time is so valuable and always too short. That is one reason why we are so please to work with and have CPA recruit for our business. We initially had someone to ones with our CPA account manager and have got to know each other over the past couple of years. The knowledge that their consultant has of our company has enabled CPA to hand pick candidates that have had a great initial fit and led to some very good interviews with new team members being employed.
Thank CPA we will be back again as we grow.
Founder / Owner
Chilled Branded SME Food Business