Tuna and crispy bean tacos recipe | Sainsbury`s Magazine

Ingredients

• 11⁄2 red onions, 1 finely sliced, 1⁄2 finely chopped
• 3 tbsp red wine vinegar
• 2 tbsp caster sugar
• 1⁄2 tsp fine sea salt
• 4 tbsp olive oil
• 2 x 400g tins butter beans, drained and rinsed
• 2 ripe avocados
• juice of 1-2 limes, plus wedges to serve
• 100g cherry tomatoes, diced
• 1 red chilli, finely chopped (deseeded, if you wish)
• 60g coriander, roughly chopped, plus a few sprigs to garnish
• 2 x 158g tins Ortiz bonito tuna in olive oil
• 300ml soured cream* or natural Greek yogurt*
• 12-16 mini tortilla wraps*, warmed