A re­fresh­ing en­tree that is quick and easy to pre­pare. Serve with baked pa­prika corn chips for a health­ier op­tion.

Dish - Everyday Dish - - Contents -

Pack the pic­nic bas­ket with de­li­cious morsels and find a shady spot to in­dulge.

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. Serves 4, as an en­tree

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