Ingredients

Mexican Swordfish Marinade

• 3 Swordfish steaks, around 200g each
• 1 tsp chilli, ground
• 2 tsp pimenton (smoked paprika)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp oregano
• 1 tsp thyme
• 3 tbsp ground nut oil
• salt and freshly ground black pepper

Guacamole

• 1 ripe avocado
• 3 tbsp. Yoghurt
• 1 tsp. Coriander powder
• 1 tsp. garlic powder (optional)
• Juice of 1a lime
• 1 drop of Tabasco
• 1 pinch salt

Salsa

• 300g Tomato, diced
• 200g Red onion, finely chopped
• 3 Garlic cloves, finely chopped
• 300g Cucumber (seeds removed), diced
• 100g Corn kernels, cooked (optional)
• 1 bunch Coriander, chopped
• 1 bunch mint, chopped
• 4 tbsp. Olive oil
• 3 tablespoons Lime or lemon juice
• 2 tsp. Salt
• 2 tbsp. Caster sugar

Italian Tuna Marinade

• 3 Tuna steaks, around 200g each
• 2 tbsp Pesto sauce
• 1 tsp balsamic vinegar
• 1 garlic, finely chopped
• juice of 1/4 lime
• 3 tbsp virgin olive oil
• salt and freshly ground black pepper

Tomato and Mozzarella Salad

• 4 tomatoes, sliced
• 400g buffalo mozzarella, sliced
• 4 tbsp basil leaves, shredded
• 2 tbsp toasted pine nuts
• 1 tbps parmesan, peeled
• generous handful of rocket leaves
• 2 tsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Lasagne

• 6 flour tortillas, sliced in half
• 2 tsp pimenton (smoked paprika)
• 1 tbsp Pesto
• 4 tbsp virgin olive oil
• salt and freshly ground black pepper

Method

1. Swordfish: Place all the marinade ingredients together in a large bowl. Place the swordfish in the marinade and coat it well, cover the bowl and refrigerate it for at least 1 hour before cooking.
2. Guacamole: Place the flesh of the avocado in a bowl and add the remaining ingredients and mash until you have a fairly smooth mixture alternatively do this with a food processor but the mixture may become to smooth.
3. Salsa: Place all the prepared ingredients in a container and mix well so that all the ingredients intermingle. Leave for 1 to 2 hours at room temperature to allow the flavors to develop.
4. Tuna Marinade: Place all the marinade ingredients together in a bowl and place the tuna in it coating it well. Cover the tuna and refrigerate it for at least one hour.
5. Tomatoes and Mozzarella Salad: Place the tomatoes, mozzarella, basil leaves, parmesan and rocket leaves together in a bowl. Toss them so that are well distributed (this can be done an hour in advance but is best done just before serving). Dress and season the salad when you serve it.
6. Lasagne: Mix the paprika, Pesto, olive oil and seasoning together in a bowl. Place the flour tortillas in the bowl and toss them so that they are well coated. Place the tortillas on a grill tray and place them under a grill. Cook them for 1-2 minutes on each side so that they are crisp and golden. Remove the tortillas from the grill and leave them to cool. If preparing the tortillas well in advance store them in an air tight container.
7. To Cook: Heat a barbecue to moderate high. Place the swordfish and tuna on the hot barbecue or place them on a hot griddle pan or under a hot grill and cook them for 2-3 minutes on each side. They should be just sealed and still pink inside, if you like them cooked more increase the time by a minute but don't overcook them as they will become dry. Remove the fish from the barbecue and carefully cut them into large cubes. Keep the fish warm until ready to serve.
8. To Serve: Place half a tortilla on each plate. Season the the tomato and mozzarella salad and toss a little olive oil and balsamic vinegar. Distribute the salad on each tortilla. Distribute the cubed tuna onto the salad. Place the other half of the tortillas on the tuna. Place generous spoonfuls of the guacamole on the tortilla followed by the salsa. Scatter the cubed swordfish on the salsa. Serve.