Tuna Tequila Slammer

Ben Milbourne
Cook time 20 minutes + freezing
Servings 4


60g of Tuna, king fish or snapper diced

1 lemon, juiced
1 lime, juiced
1 orange, juiced
1 bunch coriander roots
15g palm sugar (or brown sugar)
1tsp salt
½ green chilli, diced
1 garlic clove, diced
1 shallots, diced
1 tsp coriander seeds
15mls of quality tequila

1 cucumber, deseeded and diced finely
1 tomato, deseeded and diced finely
1 avocado, deseeded and diced finely
1 shallot, diced finely

Cucumber granita
100g cucumber, peeled
1tsp caster sugar
20mls rice wine vinegar
sea salt
zest of 1 limes

chiplotle seasoning
salt flakes
1 limes
1 TBS coriander cress, picked, to garnish

Tuna Tequila Slammer


To make granita, remove and reserve seeds from cucumber. Cut cucumber into chunks and place in blender with sugar and rice wine vinegar and blitz the strain and freeze for 4 hours.

Combine lemon juice, orange juice, lime juice, chilli, coriander root, sugar, salt, garlic, shallot and cucumber seeds in a blender or food processor. Let them sit for 15 minutes for the flavours to infuse. Strain and reserve the liquid, add the tequila and keep to one side.

To make salsa combine all the ingredients with the diced tuna.

Place 1 TBS of the salsa and fish mix in a shot glass pour 1 to 2 teaspoons on the liquid on top of the mix in the glass, then top with a teaspoon of granita and coriander cress.

Serve with salt flakes mixed with chipotle seasoning and a wedge of lime