Dean Edwards tuna Mexican stack recipe on Lorraine

Dean Edwards served up a tasty tuna Mexican stack dish as part of Dean’s Tuna two ways item on today’s episode of Lorraine.

The ingredients are: ½ red onion, very finely diced, ½ clove garlic, crushed, 1 red chilli, very finely diced, 2 ripe avocados, ½ mango, peeled and diced, 2 tbsp fresh coriander, chopped, Juice 1 lime, Salt and ground black pepper, 2 x 160g tins tuna, drained, 2 tbsp sriracha mayonnaise (shop bought or make your own), Juice ½ lime, 160g cooked rice, Sriracha mayonnaise to drizzle, ½ pack cheese tortilla chips, crushed and Fresh coriander, chopped, to garnish.