For the Homemade Tortillas

1. In a large bowl, combine the flour and salt. Add the oil and rub it into the flour using your palms until the mixture resembles coarse crumbs. This step is very important as 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.
3. Cover the dough and let it rest for approximately 45 minutes.
4. Divide the dough into 8–10 equal portions of about 90–100g each and shape them into balls. Lightly flour your work surface and roll each ball into a very thin circle using a rolling pin.
5. Heat a non-stick frying pan or cast-iron griddle over high heat without adding any oil. Cook each tortilla for about 30–45 seconds on each side, until characteristic bubbles appear and light brown spots form.
6. Stack the cooked tortillas on top of each other and cover them well to keep them soft and flexible.

For the Filling

1. Drain the tuna and place it in a bowl. Add the sweetcorn, spring onions, parsley, lemon juice, and salt. Mix well, then add the mayonnaise and stir until fully combined.
2. Take one homemade tortilla and place 1–2 lettuce leaves along one edge. The lettuce helps hold the filling in place. Spoon 3–4 generous tablespoons of filling on top.
3. Roll the tortilla tightly and wrap it in cling film or aluminium foil. Repeat with the remaining ingredients.
4. You may serve them immediately, but for the flavours to develop fully, refrigerate them for 2–3 hours or longer.
5. Just before serving, remove them from the refrigerator and cut them into slices approximately 4cm thick or simply cut them in half. ????✨