Denise says:
- 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.
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Serves: 4 people
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
- 2 tablespoons olive oil
- Pinch paprika
- ½ teaspoon salt
- Approx175ml warm water
- 2 tablespoons olive oil
- Salad
- 200g sprouting broccoli
- 120g cherry tomatoes – halved – ideally different colours – yellow, orange and red
- 50g sliced radishes
- Mint leaves
- ½ teaspoon sumac
- Juice of 1/2 lemon
- Tahini Dressing
- 150g natural yoghurt
- 3 heaped tablespoons tahini
- 1 lemon – juice only
- 2 tablespoons chopped mint
- 1 small garlic clove – peeled and crushed
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 – 1 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 2 minutes each side or until lightly browned and cooked through.
Tagged in: Cherry Tomatoes, Diiner, Fish Main course, Garlic, Mexican, Mint, natural yoghurt, radishes, Sesame Seeds, Sprouting broccoli, SR Flour, Tahini, Tuna