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Tuna Tortilla with Tahini Dressing

Friday, 8th February 2019

 

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

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 plus1 hour resting time      
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
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.
5) Transfer to a plate lined with baking parchment paper and stack in layers.
6) For the yoghurt mix all the ingredients together and season. Set aside.
7) For the salad, blanch the broccoli in boiling salted water for 2-3 minutes then pat dry with kitchen paper.
8) Mix the broccoli with the tomatoes, radishes, mint leaves, sumac and lemon juice. Season.
9) Cut the tuna into 4cm long pieces, brush 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 all 4 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 yoghurt dressing. Drizzle over some sumac and sesame oil just before serving.

 


 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

 

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