• --- 1/3 cup (85ml) sunflower oil, unsalted butter, or vegetable shortening
• --- 1 cup (250ml) water
For the Filling
• --- 4 cans (4x160g) tuna in oil or water
• --- 1 cup (200g) cooked corn
• --- 1 cup (110g) finely chopped spring onions
• --- 1 cup (50g) finely chopped parsley
• --- 1/3 cup (85ml) lemon juice
• --- 1 teaspoon salt
• --- 1½ cups (300g) mayonnaise
• --- 8-10 fresh lettuce leaves
METHOD
1. In a large bowl, combine the flour and salt and mix. Add the oil and rub it in with your palms until coarse crumbs form. This process is very important because it gives authentic tortillas their characteristic soft and elastic texture.
2. Gradually add the lukewarm water and knead until you have a smooth, soft, and elastic dough. Continue kneading for about 8–10 minutes to properly develop the gluten. Cover the dough and let it rest for about 45 minutes.
Divide the dough into 8-10 equal pieces of 90-100g and shape them into balls.
3. Dust your work surface with flour and place one piece of dough on it. Using a rolling pin, roll out very thin discs. Heat a non-stick pan or cast iron griddle very well without oil. Cook each tortilla for about 30–45 seconds per side until characteristic bubbles and light browning appear. Place them in a container, stacking them one on top of the other, and cover well to keep them soft and pliable.
For the Filling:
1. Drain the tuna and place it in a bowl. Add the corn, spring onions, parsley, lemon juice, and salt. Mix, then add the mayonnaise. Stir well.
2. Take a homemade tortilla and spread 1-2 lettuce leaves along one edge. These will help hold the filling in place. Spoon 3-4 large tablespoons of the filling over the lettuce. Roll up the tortilla and cover it with plastic wrap or aluminum foil. Repeat with the remaining ingredients.
3. If desired, serve them immediately, but for the flavors to meld better, refrigerate them for 2-3 hours or even longer. Just before serving, remove them from the fridge and cut them into slices about 4cm thick or in half.
