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Ingredients
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TUNA TARTARE
HOUSE-MADE TORTILLA CHIPS
Method
TUNA TARTARE
Prep the tuna
Place the tuna in a chilled mixing bowl and dice into small 1/8-inch pieces.
Make flavor base
In a separate small bowl, whisk together soy sauce, sesame oil, and lime juice until smooth.
Add aromatics
Add minced shallot and chopped chives to the tuna; pour in the soy-lime mixture and toss gently to combine.
Incorporate avocado and season
Fold in the avocado gently. Season with salt and pepper, adjusting lime or soy if needed.
Plate
Spoon the finished tartare onto serving plates or into small rings for a neat presentation.
HOUSE-MADE TORTILLA CHIPS
Prep and preheat
Preheat oven to 350°F (175°C). Prepare a baking sheet lined with parchment.
Cut tortillas
Stack the corn tortillas and cut into triangles (about 6 tortillas yields a generous amount).
Oil and season
Toss the triangles with oil to coat evenly. Spread in a single layer on the baking sheet and sprinkle with salt and chili powder.
Bake until crisp
Bake 8–12 minutes, flipping halfway, until edges are golden and chips are crisp.
Cool and serve
Remove from oven and let chips cool on a rack. Serve alongside the tuna tartare.