Tuna tacos with spring fattoush and tahini yogurt

Method

• step 1

  For the tortillas, mix the flour with ½ tsp salt in a bowl, and slowly whisk in 175ml lukewarm water and the oil. Knead by hand for 3-4 minutes, or 2 minutes in a stand mixer with the dough hook attachment, until it has formed a soft dough. Portion the dough into 16 small balls, put onto an oiled baking tray and cover with clingfilm. Leave to rest for 30 minutes - 1 hour.

• step 2

  Roll the dough into thin circles about 15cm wide and rest on a floured worksurface. Warm a small frying pan and cook each tortilla for about a minute on each side, or until lightly browned and cooked through. Pile between pieces of greaseproof paper when cooked.

• step 3

  For the yogurt, mix all the ingredients together and season.

• step 4

  Blanch the broccoli in boiling salted water for 2-3 minutes. Drain and refresh under cold water, then pat dry with kitchen towel.

• step 5

  Toss the kale with the lemon juice and olive oil in a bowl and massage to soften the kale a little. Add the blanched broccoli and remaining veg with the mint, parsley and sumac. Mix well and season.

• step 6

  Cut the tuna into 4cm long pieces, brush lightly with olive oil, salt and pepper, then roll in the black and white sesame seeds so they stick to the tuna. Heat a little more oil in a hot pan and cook the tuna for 15-30 seconds on all 4 sides until seared all over. Cut into thin slices using a sharp knife.

• step 7

  To assemble the tacos, lay the tortillas on a board or plate, add the salad and slices of tuna, and a dollop of the yogurt. Drizzle with sesame oil, sprinkle over some more sumac, and serve immediately.