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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.