Bullet Tuna Tartare Tortilla - Recipe

Bullet Tuna Tartare Tortilla with Yuzu Mayo & Avocado Purée

This recipe balances citrus, richness, and natural sweetness, making it ideal for a light lunch, summer starter, or refined sharing plate.

300 g very fresh Bullet Tuna (sashimi-grade), finely sliced or diced
Extra virgin olive oil, to taste
Fine sea salt, to taste
Freshly ground black or white pepper
150 g good-quality mayonnaise
1–1½ tbsp yuzu juice (to taste)
Zest of 1 lime
2 ripe avocados
Juice of ½ lemon
Fresh chilli, finely chopped (optional)
4 small flour or corn tortillas
Fresh cress leaves
Lime wedges (optional)

Method

step 01

Prepare the Fish:
Finely slice or dice the tumbrell. Place in a chilled bowl and gently dress with a little olive oil, salt, and pepper. Cover and refrigerate until needed.

step 02

Make the Yuzu Mayo:
In a small bowl, mix the mayonnaise with yuzu juice and lime zest until well balanced. Season lightly. Transfer to a piping bag and chill for 10 minutes.

step 03

Prepare the Avocado Purée:
Blend or mash the avocados until smooth. Fold in lemon juice, salt, and chilli if using. Taste and adjust seasoning. Keep covered to prevent browning.

step 04

Toast the Tortillas:
Heat a dry pan over medium heat. Toast tortillas for 30–40 seconds per side until lightly crisp. Cut each into quarters.

step 05

Assemble the Dish:
Spoon a layer of dressed tumbrell onto each tortilla piece. Pipe small dots of avocado purée and yuzu mayo on top. Garnish with fresh cress.

step 06

Serve:
Serve immediately while the tortillas remain crisp, with lime wedges on the side if desired.

This recipe is easier than you think.

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