Plate expectations! Tuna tortilla with tahini dressing

Our in-house chef Denise Phillips cooks up her latest delicious treat!

The trend towards Mexican food is still very much in fashion and I love to create my own version of its classic dishes.

Homemade tortillas are not so difficult to make: add a pinch of paprika, chilli flakes or black pepper for a slightly more authentic taste. I like to serve this with a sprouting broccoli and cherry tomato salad.

Method

For the tortilla, mix the flour, salt and paprika in a bowl and slowly whisk in 175ml warm water and oil. Use either a mixer with dough hook or by hand and knead until a dough has formed.
Portion the dough into 16 small balls – about 30g each, leave to rest in a bowl coated with oil and then cover with cling film. Leave for 30 minutes to one hour.
Roll the dough into circles about 15cm wide and rest on a floured work surface.
Cook each tortilla in a pan coated with a little oil for about two minutes each side or until lightly browned and cooked through.
Transfer to a plate lined with baking parchment and stack in layers.
For the tahini dressing, mix all the ingredients together and season. Set aside.
For the salad, blanch the broccoli in boiling salted water for two to three minutes, then pat dry with kitchen paper.
Mix the broccoli with the tomatoes, radishes, mint leaves, sumac and lemon juice. Season.
Brush the tuna with olive oil, salt and pepper, then roll into white and black sesame seeds so they stick to the tuna.
Heat a little oil in a hot frying pan and cook for 30 seconds on the four sides until seared all over. Cut into slices using a sharp knife.
To assemble, lay the tortillas on a board or plate, add the salad and slices of tuna and a dollop of dressing. Drizzle over some sumac and sesame oil just before serving.