raw tuna and avocado tortilla

  • 8 small white corn tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 small white onion, finely chopped
  • ¼ cup flat-leaf parsley leaves, chopped
  • ¼ cup mint leaves, chopped
  • 200g store-bought baba ghanoush
  • 250g green tomatoes, sliced
  • 200g sashimi-grade tuna, thinly sliced
  • 2 avocados, chopped
  • sea salt and cracked black pepper
  • lime wedges, to serve
  1. Preheat oven to 200°C (400°F). Place the tortillas on 2 baking trays and brush each with the oil. Bake for 8–10 minutes or until crisp and lightly browned. 
  2. Place the onion, parsley and mint in a medium bowl and mix to combine. 
  3. Divide the baba ghanoush between tortillas and top each with a little of the tomato, tuna, avocado and herb mixture. Sprinkle with salt and pepper and serve with lime wedges.
    Serves 4.  
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