Prep Time: 30 min.
Invite spring inside with these beautiful Avocado Appetizers made with oven-baked tortilla flowers. They are perfect for your next soiree.
Top them with a spicy tuna salad, a zesty avocado cream, and juicy mango for an irresistible canapé that melts in your mouth.
If you prefer, skip the tortillas and transform this into an easy lunch. Toast your favorite bread, add tuna salad, avocado cream, a sprinkle of finely chopped mango, and chopped basil or coriander to bring all the flavors together.
You can make all the elements ahead of time and keep it all fresh in the fridge (to ensure the avocado cream doesn’t brown, cover it with clingfilm, making sure there’s no air trapped).
For more delicious bites for your next dinner party, check out crispy phyllo fries, tortilla bites with egg, or smoked salmon bites.
Ingredients
- 4 tortillas
- 2 tablespoons olive oil
- 100 grams tuna (drained)
- 1 tablespoon Greek yogurt
- 2 tablespoons sour cream
- 1 teaspoon chives (chopped)
- 1/2 red onion
- 1/4 lemon (juiced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha
- 1 half avocado
- 1 lime
- 1 mango
- sea salt
- pepper
- large flower cookie cutter
- medium round cookie cutter
- mini muffin tin
Instructions
Makes 16.
1. Heat the oven to 175°C (350°F).
2. Cut out the tortilla flowers with the cookie cutter.
3. Press the flowers into the muffin tin and flatten the petals along the top of the tin.
4. Brush the tortilla flowers with olive oil and sprinkle with sea salt.
5. Bake for 3-5 minutes, until slightly golden.
6. Allow to cool.
7. Mix the tuna, Greek yogurt, one tablespoon of sour cream, chives, red onion, lemon juice, onion powder, garlic powder, and sriracha. Add sea salt and pepper to taste.
8. Blend half an avocado, one tablespoon of sour cream, and a squeeze of lime juice in a mini food processor (or mix by hand) until creamy and smooth. Add sea salt and pepper to taste.
9. Use the round cookie cutter to cut out mango discs. The slices should be thin (about 3mm), so halve the discs if necessary.
10. Assemble the flowers: use a flat knife to spread the avocado cream on each tortilla petal. Spoon the tuna salad in the middle of the flowers and top with a mango disc.
11. Serve.
