Ingredients

• Canola oil, for frying
• 4 flour tortillas, cut into 2-inch by 1-inch rectangles
• Kosher salt
• 1 ripe avocado, peeled, pitted and chopped
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 12 ounces sushi grade tuna, finely diced
• 2 tablespoons mustard oil
• 1 tablespoon olive oil
• 2 tablespoons capers, drained
• 1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup finely sliced green onion
• 1 ripe Hass avocado, peeled, pitted, and finely diced
• Kosher salt and freshly ground black pepper

Instructions

1. For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
2. For the avocado butter: Combine all ingredients in a blender and blend until smooth.
3. For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
4. Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.