Tortilla chips with wasabi tuna

Rustle up a really quick dip that’s healthy too. Ceviche-style salmon is topped with avocado blended with wasabi & mayo to make a delicious dip that can be served with chips, crisps or fresh veggies.

  • 30 mins
  • Easy
  • Sides
  • 4 Servings


Serves 4                                     

TUNA TARTARE                                                                

  • 200 g sashimi-quality tuna, finely diced
  • Fresh chives, finely sliced
  • 1 tbsp Olive Oil
  • 2 tsp Lemon zest
  • Salt and ground black pepper to season

WASABI AVOCADO                                                        

  • avocado
  • 2 tsp freshly squeezed lemon juice
  • 1 tbsp mayonnaise
  • 2 tsp Yutaka wasabi paste
  • Salt to season
  • 150g Tortilla chips  


  1. For the tuna tartare, combine tuna, chives, olive oil, lemon zest, salt and pepper in a mixing bowl.
  2. For the wasabi avocado, mash the avocado, drizzle over the lemon juice to prevent it discolouring and season with mayonnaise, wasabi and salt.  
  3. For serving, use 9cm ring mould.
  4. Take one spoonful of tuna tartar and spread at the bottom of the ring mould. Flatten the surface. Spread the wasabi avocado on top.  Remove the mould and serve with tortilla chips.

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