and crushed with the side of your knife to a paste
Directions
For the flatbreads
sieve the flour into a mixing bowl
add a good pinch of salt and pepper
the finely shredded spring onions
one tablespoon olive and enough of the warm water to make a stiff dough. Knead it all together in the bowl and then transfer to a floured work surface and knead for another 2-3 minutes. Cover and leave to rest for 20 minutes while you prepare the rest of the dish.
For the tuna patties
mix the tuna
bread
one tablespoon of the olive oil
chilli flakes
English mustard and the spring onions together in a bowl. Add a tablespoon of water to bring together
and mix with your hands
pressing between your hands as you mix. Form into eight small patties and place in the fridge to firm up slightly while you finish the flatbreads.
Divide the flatbread mixture into four balls and roll each ball out thinly on a floured work surface. Heat a large frying pan over a medium heat and cook the flatbreads one by one in the dry pan until golden-brown and puffed up slightly on each side (about 2-3 minutes each side). Remove and keep warm while you cook the rest. Once they are all cooked
keep warm.
In the pan you cooked the flatbreads add two tablespoons of olive oil and once hot
fry the tuna patties on either side for 3-4 minutes or until browned and hot all the way through.
To serve
divide the crushed olive paste and spread it onto the flatbreads. Place two of the tuna patties in each flatbread. Roll up and serve.
