Recipe details

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


  • 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


  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 – 1 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 2 minutes each side or until lightly browned and cooked through.