adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fast tuna salad with beetroot hummus
0 Likes
Prep Time:
17 minutes
Cook Time:
Total Time:
17 minutes
Whip up a quick tuna salad, pair it with toasted goat cheese for added texture.
Ingredients:
  • Pepitas, to serve (optional)
  • 80g (1/2 cup) frozen baby peas, thawed
  • 18.20 gm olive oil
  • 2 tsp caramelised balsamic vinegar
  • 1/2 x 200g tub beetroot hummus
  • 2 x 225g cans tuna in oil, drained, flaked
  • 1 small red onion, finely chopped
  • 4 small radishes, thinly sliced
  • 1 avocado, quartered
  • 2 baby cos lettuces, leaves separated
  • 60g goat’s cheese
  • 8 small crusty bread slices, toasted
  • Fresh lemon thyme leaves, to serve
Instructions:
  • In a heatproof bowl, add peas and cover with boiling water. Let sit for 30 seconds until just tender. Drain and rinse under cold water.
  • In a small bowl, mix together the garlic, oil, and vinegar. Season to taste. Spread hummus onto the serving plates, then layer with peas, tuna, onion, radish, avocado, and lettuce.
  • Spread creamy goat’s cheese generously over the warm, crispy toasted bread. Add a flavorful sprinkle of fragrant thyme and crunchy pepitas to the fresh salad, to your liking. Drizzle the vibrant dressing over the salad and serve alongside the delectable goat’s cheese toast.

Similar Recipes