Tuna Tartare with Paprika Corn Chips
Photography Olivia Galletly.
A refreshing entree that is quick and easy to prepare. Serve with baked paprika corn chips for a healthier option.
Serves: 4
INGREDIENTS
6 corn tortillas
1 tablespoon olive oil
1 teaspoon hot paprika flakes (or ground smoked paprika)
Tartare
400 grams raw tuna, cubed
1 avocado, cubed
¼ small watermelon, cubed
⅓ cucumber, cubed
1 green chilli, sliced
1 bunch of coriander, roughly chopped
juice of 1 lime
¼ teaspoon salt
METHOD
Preheat the oven to 180°C.
Line 2 baking trays with baking paper.
Brush olive oil on both sides of corn tortillas. Cut into quarters and place on the lined baking trays. Sprinkle over paprika flakes and a generous pinch of salt. Bake for 10–12 minutes or until crisp and just beginning to golden.
Tartare: Place all the ingredients in a large bowl and gently combine. Serve with the tortilla chips.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.