Raw Tuna And Avocado Tortilla | Donna Hay

Ingredients

• 8 small white corn tortillas
• 1 tablespoon extra virgin olive oil
• 1 small white onion, finely chopped
• ¼ cup flat-leaf parsley leaves, chopped
• ¼ cup mint leaves, chopped
• 200g store-bought baba ghanoush
• 250g green tomatoes, sliced
• 200g sashimi-grade tuna, thinly sliced
• 2 avocados, chopped
• sea salt and cracked black pepper
• lime wedges, to serve