Yellowfin Tuna Tartare & Yoghurt Flatbreads
Chef Tom Morrison shows us how it’s done with this easy but incredible flatbread recipe that you can impress your guests with. Our Smoked Garlic Chilli sauce was used to make a Smokey, spicy dressing for the tuna, paired with papaya for sweetness, macadamia and sesame crunch, served with yoghurt flatbread to soak it all that juiciness up!
Recipe Serves 4
You’ll need:
- 100ml Old Bones Chilli Co Smoked Garlic Chilli Sauce
- 300g self-raising flour
- 300g Greek yoghurt
- 200g Yellowfin Tuna (raw), diced
- 2 eschalots, finely diced
- 50g macadamias, roughly chopped
- 6 cherry tomatoes, diced
- 1/2 bunch coriander, roughly chopped
- 1/2 red papaya, skin off and diced fine
- 4 tablespoons toasted white sesame seeds
Instructions:
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For the flatbreads: Combine self-raising flour and yoghurt in a mixing bowl with a good dash of olive oil and salt. Mix well until it comes together, pour out onto a floured surface and knead until a firm dough comes together. Rest for 10 minutes.
Meanwhile, prepare the tuna tartare: Combine tuna, eschalot, tomatoes, sesame seeds, macadamia, coriander, and papaya in a bowl. Add Old Bones Chilli Co Smoked Garlic Sauce, a good glug of extra virgin olive oil, and seasoning. Mix well and set aside. -
To assemble: Cut the flatbread mixture into 4 equal pieces. Roll each piece out on a floured surface to about 3cm thickness. Cook the flatbreads on either a bbq or a fry pan on a medium heat with some olive oil to avoid sticking.
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Serve: Top each flatbread with a
smear of yoghurt and the tuna mix with a generous spoon of tuna tartare mixture. Enjoy!
Watch Tom create this HERE