Crispy fried tortillas topped with raw sashimi-grade tuna, avocado crema, macerated shallots and curled spring onion.
Ingredients List
Sauce
Method
- In a blender combine the jalapeno, spring onion, avocado, oil, lime, coriander and salt, blitz until smooth and then add the sour cream, quickly blitz to combine, taste, adjust and set aside.
- Place the sliced shallot into a small bowl with red wine vinegar and let macerate.
- Finely slice the tuna into thin strips.
- Slice the green ends of the spring onion into strips, place in a bowl with cold water and ice until they curl.
- Set the deep fryer to 180°C and place the tortillas in, fry until golden brown for 1-2 minutes, place on paper towel.
- Dollop on the avocado crema, tuna strips, shallots, spring onion curls and a touch of coriander.
Blue Ribbon
