Small Plates & Street Food · Mexican Fusion
Tuna Tartare Chips with Mango and Cilantro
Diced raw tuna is dressed with lime, chili, sweet mango and red onion, then spooned onto crisp tortilla chips. A leafy tuft of cilantro on each makes these bright, zingy one-bite nachos look as good as they taste.
Test kitchen note: Dress the tuna no more than ten minutes before serving; the lime juice starts to cook the fish and dull its color if left longer.
Method 6 steps
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Keep the diced tuna very cold in a bowl set over ice while you prepare everything else.
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Combine the mango, red onion and jalapeno in a separate bowl.
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Whisk the lime juice, avocado oil and soy sauce together.
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Just before serving, fold the tuna into the mango mixture, add the dressing and season with a pinch of salt.
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Lay the chips in neat rows on a serving slate and top each with a heaping teaspoon of tartare.
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Crown every chip with a small cilantro sprig and serve immediately while the chips are crunchy.
That is the whole pie. Enjoy every slice.
Pairs well with
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