Simon Rimmer served up tasty tuna tacos with sour cream on Sunday Brunch.

The ingredients are: 4 x 175g tuna steaks.

For the marinade: Juice and zest 1 lime and 1 orange and 10g each of cayenne, garlic powder, smoked paprika.

For the sour cream: handful coriander stem, clove garlic, 50ml white wine vinegar and 250g sour cream.

To assemble: 12 x 6” corn soft tacos, 1 very thinly sliced red onion, half head finely shredded iceberg lettuce, 20 jalapenos (jar) and garnish with coriander, limes and chilies.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.