Name: Marinated yellowtail and tuna
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the marinade, mix: ,sherry vinegar 1⁄3cup,olive oil 1⁄3cup,lemon, juiced 1,salt, to taste ,pepper, to taste ,tuna, cut into 2.5 cm cubes 200g,yellowtail, cut into 2.5 cm cubes 200g,fennel bulb, plus fronds, shaved 1,caperberries, chopped 50g

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Luke’s fish tacos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 springroll wrappers (cut into 6 cm x 3 cm rectangles)
Vegetable oil, for frying
200 g yellowtail fillet, trimmed and thinly sliced
2 limes, juiced
1 avocado, diced
250 g refried black bean paste
1 avocado, diced
1 t sambal oelek or chilli paste (optional)
½ cup crème fraîche
1 red onion, finely diced
8 sprigs coriander
1 jalapeño chilli, sliced

Method

Deep-fry the springroll wrappers in the oil at 170°C until crispy. Drain on kitchen paper.

Slice the yellowtail and drizzle with the lime juice.

Spread a layer of refried beans onto a springroll wrapper. Top with avocado, sambal oelek or chilli paste (if using), crème fraiche, red onion, coriander and the chilli.

Top with another springroll wrapper. Repeat using the remaining springroll wrappers, adding the fish in alternate layers, to form a tower.

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Luke’s fish tacos

Luke’s fish tacos

Ingredients

Method