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Guacamole and White Tuna Belly Fillets

Ingredients:   2 x 110 gram tins of Ortiz White Tuna Belly Fillets  2 roughly chopped peeled and deseeded tomatoes 2 spoonfuls chopped onion  1 spoonful fresh chopped coriander  Chopped green Chilli (or Tabasco) to taste  Salt and white pepper / 1 centilitre lemon juice 2 spoonfuls extra virgin olive oil 2 ripe avocados, chopped Vinaigrette:   1 peeled and deseeded tomato, cubed 50 grams extra virgin olive oil  1 spoonful lemon juice/salt and white pepper  3 spoonfuls chopped spring onions Method:   Mix the chopped avocados, tomato, onion, coriander, chilli, lemon juice, olive oil, salt and pepper in a bowl. Leave to macerate until 10 minutes before serving. To prevent oxidation, cover with plastic and kitchen foil while it is standing. Then use a spoon to make mounds of the guacamole and arrange them along the dish. Place a generous serving of Ortiz White Tuna Belly Fillets on top of each mound. Decorate around the dish with the vinaigrette and short strips of chopped spring onion. Mix all the ingredients and place to one side. To ensure its fresh flavour, do this very shortly before serving. Source: www.conservasortiz.com