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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
2 cans white albacore tuna in water |
1 can cannellini beans |
2 cloves garlic, finely sliced or minced |
1/2 onion, finely chopped |
olive oil |
grated pecorino romano cheese |
sea salt and cracked black pepper |
3 ounces hummus |
sesame oil |
1 carrot, shredded |
1/2 cup green pitted olives |
1/2 cup sweet gherkin pickles, sliced or chopped |
olive oil |
sea salt and cracked black pepper |
balsamic vinegar |
Directions:
1. For the tuna and beans: Drain the tuna, put in a bowl and set aside. Open the beans but don't drain.
2. In a large skillet over medium heat, caramelize the garlic and onions together in some olive oil. When browned, add the can of beans and saute. Cook for 2 minutes, and then add a handful of Pecorino Romano cheese, 2 pinches salt and 5 turns of the pepper mill.
3. Add the tuna to the bean mixture. Give a quick toss in the skillet, and then put the contents into a bowl.
4. Scoop a cup of tuna and beans and put on a plate. Add the hummus as a side. Drizzle sesame oil on top of the hummus, and add grind some pepper on top.
5. For the side salad: Toss the carrots, olives and pickles in a bowl and drizzle with olive oil. Add salt and pepper to taste and balsamic vinegar to your liking. Serve on the side.
6. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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