Caracas-Style Cassava Flatbread Turnovers with Tuna Reina Filling and Panela-Lime Mojo

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper or lightly grease it with a little of the vegetable oil.

2. 2

   2. Place the cassava flatbread in a large bowl and add the warm water. Let it stand for 5 minutes until softened. Add the egg, annatto oil, and 1/4 teaspoon of the salt, then mix and knead with your hands until you get a pliable, compact dough.

3. 3

   3. In another bowl, make the filling by combining the drained tuna, mashed avocado, plain yogurt, chopped sweet pepper, half of the scallions, cilantro, 1 tablespoon of the lime juice, black pepper, and the remaining salt. Mix until creamy but still slightly textured.

4. 4

   4. For the mojo, warm the grated panela, the remaining vegetable oil, grated garlic, and the remaining 2 tablespoons of lime juice in a small saucepan over low heat for 1 to 2 minutes, just until the panela dissolves. Remove from the heat.

5. 5

   5. Divide the cassava dough into 8 equal portions. Shape into balls and flatten them between your hands or on a lightly oiled surface to make discs about 10 to 12 cm / 4 to 5 inches wide.

6. 6

   6. Place a portion of the tuna filling in the center of each disc. Fold into half-moons and press the edges firmly with your fingers to seal.

7. 7

   7. Arrange the turnovers on the tray. Brush the tops with a little of the mojo and bake for 20 to 22 minutes at 200 °C / 400 °F, turning them halfway through, until firm and golden around the edges.

8. 8

   8. Serve the turnovers hot with the remaining mojo spooned over or on the side, and finish with the remaining scallions sprinkled on top.