Get Adam Price's recipe for a dish that tastes fantastic, but is simple enough to make as an everyday meal. The most tedious part of the recipe is actually chopping the various vegetables.
The dish is inspired by Mexican cuisine with crispy fried corn tortillas, topped first with guacamole and then with tuna tartare. You can adjust the heat level yourself by adjusting the amount of chili in the chili mayo, tuna tartare and guacamole.
See the recipe here
Ingredients
4 servings
Tuna Tartare
200 g fresh tuna
1 ripe mango
4-5 radishes
3-4 spring onions
1/2 red chili - finely chopped
1 small cucumber
Olive oil
Lime juice
Coriander - finely chopped
Guacamole
1-2 avocados
1/2 jalapeno - finely chopped
1 spring onion - finely chopped
Lime zest grated
Lime juice
Finely chopped coriander
Optionally a tbsp finely chopped cucumber
Chili Mayo
2 tbsp mayonnaise
1 tbsp plain skyr
Chili sauce (here Pierre's Original - a wonderful, organic chili sauce)
A little ketchup for sweetness
Salt
Pepper
Optionally herb oil
Tortillas
Buy fresh, baked corn flour tortillas (available in most larger supermarkets)
Instructions
Tuna Tartare
Cut the tuna into small cubes. Do the same with the mango, chop the radishes and spring onions, and mix with the finely chopped chili and coriander.
Season with olive oil and lime juice, salt and pepper.
Guacamole
Cut avocados into cubes. Finely chop the other elements.
Mix into a coarse guacamole, and season with salt, pepper, oil and lime juice.
Tortillas
Fry your tortillas in oil for 1-2 minutes - they should be completely covered by the oil so they puff up a bit and brown.
Drain them on paper towels.
Serving
Serve a tortilla with a thin layer of chili mayo, plenty of guacamole and tuna tartare on top.
Feel free to add a little finely chopped coriander on top and a little lime juice. Drizzle with a bit of herb oil if you have it.
