Both avocado and the serrano chilli (bright dark green, around four centimetres or two inches long, with a clean, hot bite) were indigenous to Mexico long before the Spaniards arrived, giving them plenty of time to come up with a refreshing salsa such as this. I added the tuna because it seemed to deserve it, and because I had some fresh tuna.
Peel avocado, remove stone, and chop finely into tiny dice. Combine avocado and lime juice and set aside. Cut yellow pepper and tomatoes into tiny dice, discarding seeds.
Mix avocado with diced tomato, yellow pepper, red onion, serrano chilli, coriander and salt and chill for 30 minutes.
Slice tuna, then cut into small cubes. Toss tuna very lightly through the salsa. Spoon salsa into cocktail glasses or drain lightly and serve on a few corn husks.
Serve with corn chips for dipping or scooping.
© 1998 All rights reserved. Published by Murdoch Books.