Tuna Cevice with Guacamole

Ingredients

Directions

1. 1

   Dab tuna dry, dice finely. Wash 1 lime, cut in half and put 1 half aside. Squeeze 2 1/2 limes. Mix 6 tablespoons lime juice, 3 tablespoons olive oil and tuna. Clean and wash the celery, dab dry, dice finely and add to the tuna. Season to taste with 1 tsp. sugar, salt and pepper, chill

2. 2

   Wash, clean and halve the tomatoes. Grate the tomatoes coarsely. Mix the tomatoes with 3 tbsp lime juice, 5 tbsp olive oil and 2 tsp sugar. Peel garlic, chop finely, add and season with salt and pepper

3. 3

   Pour tuna into 4 glasses, spread tomato sauce on top and chill for about 30 minutes. Clean, wash and cut the chilli pepper and scrape out the seeds. Cut the pod roughly. Halve the avocado and remove the stone. Spoon the flesh from the skin. Coarsely puree the avocado with crème fraîche, garlic, chilli and lime juice, season to taste with salt and pepper

4. 4

   Clean and wash the spring onion and cut it diagonally into fine slices. Wash the coriander, shake dry, remove leaves except for a little to garnish, pluck from the stems and chop coarsely. Stir the chopped coriander into the guacamole, arrange in a bowl and sprinkle with spring onions. Cut 1/2 lime into slices. Arrange 1 slit in each glass, garnish with coriander.

5. 5

   Spread guacamole on the nachos and eat with tuna salad

6. 6

   Waiting time approx. 20 minutes