PREPARATION

Boil a bay leave and onion in a litre of water with salt. Add the tuna loin and when fully cooked, take out of the cooking water to drain off. Then, flake the tuna loin. Pour a table spoon of olive oil in a hot pan and add crushed cilantro, onion, red bell pepper and garlic. Sauté the tuna immediately in this mix. Add a tea spoon of achiote and the prawn broth. Cook for 7-10 minutes. Before removing from the heat, add lemon juice, stir and add salt. This meal is traditionally served with corn tortilla or white rice.

PREPARATION OF PRAWN CONSOMMÉ
Put the finely chopped vegetables and the prawn’s heads and shells in a pot with a litre of water. Bring to boil over a medium heat until the broth is reduced to concentrate the flavour. Blend the broth and strain. Bring to boil five more
minutes.

INGREDIENTS

1 kg tuna loin
1 roll of cilantro
½ red bell pepper
½ red onion
1 bay leave
2 lemons
1 tsp of achiote
1 prawn consommé
1 tbsp. of olive oil and 1 tbsps. of
vegetable oil
1 garlic clove
Salt


PRAWN BROTH
2 medium onions
3 tomatoes
2 garlic cloves
½ leek
½ celery
½ kg prawns (heads and shells)