Name: Esfihas with Tuna Steak
Yield: 12 esfihas
Cuisine: Brazilian
Ingredients: For the dough; 500g strong white bread flour, plus extra for dusting; ½ teaspoon salt; 7g sachet dried yeast; 1 ½ teaspoon caster sugar; 325ml lukewarm water; 50g unsalted butter, softened; Semolina flour for dusting; 2 egg yolks; 1 tablespoon olive oil; For the filling; Olive oil; 2 shallots, peeled and finely chopped; 2 cloves garlic, peeled and crushed; Pinch chilli flakes; 2 tins peeled plum tomatoes; 1 tablespoon tomato purée; 1 teaspoon caster sugar; 75g pitted Niçoise olives, roughly chopped; Small bunch basil, leaves chopped; Sea salt and black pepper; 12 anchovies; 200g feta cheese, crumbled; 4 fresh tuna steaks, 175g each