Avocado Appetizer
Beautiful baked flower-shaped tortillas with tuna salad, creamy avocado, and mango.
Servings: 8 people
Equipment
- large flower cookie cutter
- medium round cookie cutter
- mini muffin tin
Ingredients
Tortilla flowers
- 4 tortillas
- 2 tablespoons olive oil
Tuna salad
- 100 grams tuna drained
- 1 tablespoon Greek yogurt
- 1 tablespoon 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
- sea salt to taste
- pepper to taste
Avocado spread
- 1/2 avocado
- 1 tablespoon sour cream
- 1/2 lime juiced
- sea salt
- pepper
Topping
- 1 mango
Instructions
- Heat the oven to 175°C (350°F).
- Cut out 16 tortilla flowers with the flower cutter.
- Press the flowers into the mini muffin tin and flatten the petals along the top of the tin.
- Brush the tortilla flowers with olive oil and sprinkle with sea salt.
- Bake for 3-5 minutes, until slightly golden.
- Allow to cool.
- 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.
- 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.
- Use the round cookie cutter to cut out mango discs. The slices should be thin (about 3mm), so halve the discs if necessary.
- 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.
- Serve.
Video
Nutrition
Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 179mg | Fiber: 2g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg