Ingredients:
- 3 Tbsp Mex-Can Cilantro Sauce.
- 1 cup of greek yogurt.
- 1 Tbsp of chives.
- 1 lime.
- ½ tbsp of vinegar.
- 1 pinch of pepper.
35 minutes
4 servings
Appetizer
Low
Difficulty
How to prepare:
- Mix the mayonnaise with the Mex-Can Smoky Habanero Sauce.
- Cut the tuna into semi-thick slices and season with salt & pepper. Sear both sides.
- Spread the mayo mixture on the tortilla chips and top with the tuna slices, avocado, and a bit of lime juice.
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Dressing of Mex-Can Black Sapote Jam
Ingredients: 3 tbsp Mex-Can Black Sapote Jam. 5 oranges. 2 limes. 1 tbsp of mustard. 1 Cup of white vinegar. 3 tbsp of olive oil.
Fondue of Mex-Can Tamarind Chipotle
Ingredients: 3 Tbsp Mex-Can Tamarind Chipotle. 190 gr of cream cheese. ½ cup of sour cream. 1/3 cup of milk. ½ cup of shredded gruyere
Vinaigrette of Avocado with Mex-Can Cilantro Sauce
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 2 Avocados. 2 Limes. 3 Tbsp of white vinegar. Salt and pepper. Difficulty How to prepare: In a processor