Bullet Tuna Tartare Tortilla - Recipe

Bullet Tuna Tartare Tortilla with Yuzu Mayo & Avocado Purée

Bullet Tuna Tartare Tortilla with Yuzu Mayo & Avocado Purée: This recipe balances citrus, richness, and natural sweetness.

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)

Nutrition Facts (per serving)

Energy: ~410–460 kcal
Protein: ~28g
Fat: ~26g
Saturated fat: ~5–7g
Omega-3 fatty acids: ~1.2–1.6g
Carbohydrates: ~22g
Sugars: ~2–3g
Fibre: ~5–6g
Sodium: ~520–650mg

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.