Chickpea Cream with Tuna, Thick Yogurt, Toasted Pine Nuts & Radishes
Ingredients
For 4 servings
4 x 80 g cans of Rio Mare Tuna in olive oil
300 g canned cooked chickpeas
A handful of radishes (about 8)
1 heaping tbsp pine nuts
A bunch of parsley
A few sprigs of dill
150 g thick yogurt
1 lime
Extra virgin olive oil, salt, black pepper
4 x 80 g cans of Rio Mare Tuna in olive oil
300 g canned cooked chickpeas
A handful of radishes (about 8)
1 heaping tbsp pine nuts
A bunch of parsley
A few sprigs of dill
150 g thick yogurt
1 lime
Extra virgin olive oil, salt, black pepper
Stampa Ricetta
Preparation
1. Blend the chickpeas with 80 ml ice water, 50 g olive oil, lime zest and juice, and parsley stems.
2. Toast the pine nuts in a dry pan.
3. Roughly chop parsley and dill. Thinly slice the radishes using a mandoline.
4. Mix half the herbs with the radishes and season with oil and salt. Stir the rest into the yogurt, adding salt and pepper to taste.
5. Spread chickpea cream on plates, top with yogurt, flaked tuna, the radish-herb salad, and finish with pine nuts.
