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🍽️ Crispy Tortilla Chips with Tuna Salsa

190 kcal · 30 min · 4 servings

Ingredients

• 4 Tortilla flatbreads (approx. 25 cm Ø)
• 2 tbsp olive oil
• sea salt
• 1 lime
• 2 small jalapeños
• 0.5 tsp ground cumin
• 1 tbsp tequila (or cranberry juice)
• 1 tsp honey
• pepper
• 450 g tuna fillet (sushi quality)
• 2 spring onions
• 150 g small avocado (approx. 1 small avocado)
• 2 tsp sesame seeds

Instructions

1. 1. Take a tortilla and cut out four circles using a round cookie cutter (6 cm diameter).
2. 2. Repeat this process with the remaining tortillas.
3. 3. Lightly brush both sides of the tortilla circles with olive oil.
4. 4. Sprinkle some sea salt over one side of the circles.
5. 5. Place the circles on a baking sheet with the salted side facing up.
6. 6. Preheat the oven to 175 °C (150 °C for fan-assisted or Gas Mark 2).
7. 7. Bake the tortilla circles for 8 to 10 minutes until crispy.
8. 8. Remove the tray from the oven and let the chips cool on a wire rack.
9. 9. Cut a lime in half and squeeze out the juice.
10. 10. Finely chop the jalapeños.
11. 11. Add cumin, 2 tablespoons of lime juice, tequila, honey, salt, and pepper to a bowl.
12. 12. Whisk the ingredients together well.
13. 13. Stir the remaining oil into the marinade.
14. 14. Set the marinade aside.
15. 15. Rinse the tuna and pat it dry.
16. 16. Cut the tuna into very small cubes.
17. 17. Clean and wash the spring onions.
18. 18. Cut a few thin strips for garnish and set them aside.
19. 19. Finely chop the rest of the spring onions.
20. 20. Cut the avocado in half and remove the pit.
21. 21. Remove the flesh from the skin.
22. 22. Cut the avocado into fine cubes as well.
23. 23. Gently mix the tuna, spring onions, and avocado with the marinade.
24. 24. Place the tuna mixture on the cooled tortilla chips.
25. 25. Sprinkle the bites with sesame seeds.
26. 26. Garnish with the reserved spring onion strips if desired.

Nutrition per serving

• kcal: 190
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 9 g