6 corn tortillas
1 tablespoon olive oil
1 teaspoon hot paprika flakes (or ground smoked paprika)
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
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.