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