Crispy Tortilla Bites

Ingredients

• 4 tortilla sheets (about 25 cm diameter)
• 2 tbsp olive oil
• Sea salt
• 1 Lime
• 2 small jalapeños
• ½ tsp ground cumin
• 1 tbsp tequila (or cranberry juice)
• 1 tsp Honey
• black pepper
• 450 g sushi‑grade tuna fillet
• 2 Spring Onions
• 150 g small avocado (about 1 small avocado)
• 2 tsp Sesame seeds

Instructions

1. 1.

   Cut four 6 cm circles from each tortilla using a round cutter.

2. 2.

   Brush both sides of each circle with olive oil and sprinkle the salted side with sea salt.

3. 3.

   Place the tortillas on a baking sheet, salt side up, and bake in a preheated oven at 175 °C (150 °C fan‑forced, gas level 2) for 8–10 minutes until crisp. Remove and cool on a rack.

4. 4.

   Halve the lime and squeeze out the juice. Chop the jalapeños. In a bowl whisk together cumin, 2 tbsp lime juice, tequila, honey, salt, and pepper.

5. 5.

   Stir in the remaining oil and set aside.

6. 6.

   Wash the tuna, pat dry, and dice finely.

7. 7.

   Trim and wash the spring onions; optionally slice thin strips for garnish and chop the rest finely.

8. 8.

   Halve the avocado, remove the pit, scoop out the flesh, and dice it as well.

9. 9.

   Gently mix the tuna, onions, and avocado with the dressing.

10. 10.

    Spread the mixture onto the tortillas and sprinkle with sesame seeds. Garnish with spring onion strips if desired.