Crispy Tortilla Bites
with Spicy Tuna and Avocado
|Saturated Fat Acids||2.1 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Using a round tart ring with a diameter of 6 cm (approximately 2 1/4 inches), cut each tortilla into 4 circles.
Brush each side with olive oil and sprinkle one side with sea salt.
Place rounds on a baking sheet, salt side up, and bake in preheated oven at 175°C (fan: 150°C, gas mark 2)(approximately 350°F/convection 300°F) for 8-10 minutes until crispy. Remove from oven and allow to cool on a rack.
Cut lime in half and squeeze juice. Chop jalapeños and place in a bowl with cumin, 2 tablespoons lime juice, tequila, honey and a pinch of salt and pepper.
Stir in the remaining olive oil.
Rinse tuna, pat dry and cut into very small pieces.
Rinse and trim scallions. Cut some into thin strips for garnish and finely chop the rest.
Halve and peel avocado, remove pit and cut into small cubes.
Carefully mix tuna, scallions and avocado with the marinade.
Spoon the mixture onto tortillas and sprinkle with sesame seeds. Garnish to taste with scallion strips.