- Level: Intermediate
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: about 32 hors d'ouevres
Ingredients
Tortillas:
Canola oil, for frying
4 flour tortillas, cut into 2-inch by 1-inch rectangles
Kosher salt
Avocado Butter:
1 ripe avocado, peeled, pitted and chopped
3 tablespoons fresh lime juice
2 teaspoons honey
Kosher salt and freshly ground black pepper
Tartare:
12 ounces sushi grade tuna, finely diced
2 tablespoons mustard oil
1 tablespoon olive oil
2 tablespoons capers, drained
1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
3 tablespoons chopped fresh cilantro leaves
1/4 cup finely sliced green onion
1 ripe Hass avocado, peeled, pitted, and finely diced
Kosher salt and freshly ground black pepper
Directions
- For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
- For the avocado butter: Combine all ingredients in a blender and blend until smooth.
- For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
- Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.
