This is a refreshing and zesty dish inspired by a meal I had at Bills and couldn’t stop thinking about for days after! A healthier take on nachos that will leave you feeling content and nourished.
If you’re a vegetarian, try replacing the tuna with black beans!
Preheat your oven to 220℃ . To make your tortilla chips, cut the wraps into sixths so they resemble triangles. Assemble them onto a baking tray (you may need more than one tray) and drizzle them with olive oil, paprika, salt and pepper. Put them into the oven for 10-15minutes , until they are golden and crisp.
Meanwhile, chop the tomatoes up into small chunks and place them into a bowl. Add half of the chopped up coriander, salt, pepper and garlic granules and stir. Set aside the salsa for later.
Squeeze the juice of the lemon into a small ramekin, ensuring no seeds get in. Next, finely slice up the chilli. Place the tuna steaks into a pan with some cooking oil, salt and pepper. Pour over the lemon juice, chilli and the rest of the coriander on top of the tuna. Cook the tuna for 5-10 minutes until both sides are seared brown.
Slice the avocado into long thin chunks. Then, assemble your plate! First add the tortilla chips, then avocado slices and salsa. Place the tuna steak on top and garnish with as much soured cream as you like and extra coriander.