Mexican Tuna Salad with Grapefruit & Avocado Recipe

Ingredients

• 500 gm skinless tuna, cut into 2cm dice
• 2 avocados, cut into 1cm dice
• 2 baby fennel bulbs, thinly sliced on a mandolin
• 1 ruby grapefruit, segmented over a bowl, juice reserved
• 1/2 spanish onion, thinly sliced
• 1/2 cup (loosely packed) coriander
• 1/4 cup (loosely packed) oregano
• Sliced jalapeño and lime cheeks, to serve
• Coriander-lime dressing
• 1 tsp coriander seeds
• 80 ml (1/3 cup) mild extra-virgin olive oil
• Finely grated rind and juice of 1 lime
• 1/2 garlic clove, finely grated
• 1/2 tsp ground chipotle chilli (see note) or ground chilli