Tuna Salad with Chickpea Puree

Serving Size: 4
Total Time:

Ingredients

  • 0.5 cup extra virgin olive oil
  • 0.5 tsp crushed red pepper
  • 1 cup flat-leaf parsley leaf
  • 0.25 cup pitted olive, chopped
  • 0.5 Pound cherry tomato, quartered (about 1 1/2 cups)
  • freshly ground black pepper
  • kosher salt
  • 1 tsp fresh lemon juice
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp grated Parmigiano-Reggiano cheese
  • 15 Ounce canned chickpea, drained and rinsed
  • 3 small garlic clove, thinly sliced
  • 2 Tbsp caper, drained
  • 12 Ounce canned water-packed solid white albacore tuna, salmon or sardines, drained

Directions

  1. In a small skillet, heat 1 tablespoon of the oil. Add the capers and cook, stirring, until crispy, about 2 minutes. Transfer the capers to a paper towel-lined plate.
  2. In the same skillet, heat 1 tablespoon of the oil. Add the garlic and cook until fragrant. Stir in the chickpeas and 1/2 cup of water and simmer over high heat until almost all of the liquid is absorbed, 7 to 8 minutes. Transfer the chickpea mixture to a food processor. Add the cheese, 3 tablespoons of the oil and 1 teaspoon of the lemon juice and puree until smooth. Season with salt and pepper.
  3. In a small bowl, combine the tomatoes, chopped olives, parsley and crushed red pepper with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice; season with salt and pepper. Spoon the chickpea puree onto plates and top with the tuna and the tomato salad. Garnish with the crispy capers and serve.

 

Best Chicken Breast Recipes Ever
Amazing Gluten-Free Recipes
Fast Chicken Recipes
 

Recipe Credit: Kay Chun
Image Credit: Johnny Miller