To make the tortilla disks, take a round pastry
cutter and cut out small 2-inch disks from the flour tortillas. Heat a large skillet over medium heat, add the canola oil
. When the oil is hot, add the tortilla disks, turning quickly until golden brown. Remove to paper towels and allow to cool.
To make the tuna
tartar: In a medium bowl, mix all the other ingredients together, except the cilantro, and allow to marinate 5 minutes before you serve. Place in the refrigerator until ready to serve.
To finish, strain
the excess liquid from the tuna mixture. Place a little of the tuna mixture on top of each tortilla disk, garnish with cilantro leaves and serve on a platter.
Chef's Note: If you want to make a special addition, add ripened diced avocado
with sour cream