Tuna Tartare with Paprika Corn Chips
Photography by Olivia Galletly.
A refreshing entree that is quick and easy to prepare. Serve with baked paprika corn chips for a healthier option.
Serves: 4
INGREDIENTS
6 corn tortillas
1 tablespoon olive oil
1 teaspoon hot paprika flakes (or ground smoked paprika)
Tartare
400 grams raw tuna, cubed
1 avocado, cubed
¼ small watermelon, cubed
⅓ cucumber, cubed
1 green chilli, sliced
1 bunch of coriander, roughly chopped
juice of 1 lime
¼ teaspoon salt
METHOD
Preheat the oven to 180°C.
Line 2 baking trays with baking paper.
Brush olive oil on both sides of corn tortillas. Cut into quarters and place on the lined baking trays. Sprinkle over paprika flakes and a generous pinch of salt. Bake for 10–12 minutes or until crisp and just beginning to golden.
Tartare: Place all the ingredients in a large bowl and gently combine. Serve with the tortilla chips.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!