Plate expectations! Tuna tortilla with tahini dressing

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 

1. 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.
2. 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.
3. Roll the dough into circles about 15cm wide and rest on a floured work surface.
4. Cook each tortilla in a pan coated with a little oil for about two minutes each side or until lightly browned and cooked through.
5. Transfer to a plate lined with baking parchment and stack in layers.
6. For the tahini dressing, mix all the ingredients together and season. Set aside.
7. For the salad, blanch the broccoli in boiling salted water for two to three minutes, then pat dry with kitchen paper.
8. Mix the broccoli with the tomatoes, radishes, mint leaves, sumac and lemon juice. Season.
9. Brush the tuna with olive oil, salt and pepper, then roll into white and black sesame seeds so they stick to the tuna.
10. 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.
11. 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.

Ingredients

• 300g fresh tuna loin
• Olive oil
• Black and white sesame seeds
• Sesame oil – to serve

Tortillas:

• 300g self-raising flour – plus extra for dusting
• ½ teaspoon salt
• Pinch paprika
• Approx 175ml warm water
• 2 tablespoons olive oil plus extra for cooking

Tahini Dressing:

150g natural yoghurt

3 heaped tablespoons tahini

1 lemon – juice only

2 tablespoons chopped mint

1 small garlic clove – peeled and crushed

Salad:

200g sprouting broccoli

120g cherry tomatoes –

halved – yellow, orange and red

50g radishes – sliced

Mint leaves

½ teaspoon sumac

Juice of 1/2 lemon

Serves

4

Preparation time

30 Mins plus 1 hour resting time

cooking time

10 Mins