Tuna With Red Onion, Parsley and Chickpea Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Store cupboard staples are quickly combined to delicious effect in this hearty supper dish with the rich fruity taste of sun-dried tomatoes. Ingredients:
2 tuna steaks |
oil, for brushing |
10 -12 sun-dried tomatoes |
14 ounces chickpeas |
1/2 large red onion |
4 tablespoons flat leaf parsley, roughly chopped |
1 tablespoon olive oil |
2 tablespoons lemon juice |
salt & freshly ground black pepper, to taste |
Directions:
1. To make the salad, place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate.
2. Meanwhile, drain and rinse the canned chickpeas, and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley, chickpeas, olive oil, lemon juice and a generous grinding of black pepper.
3. Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste.
4. Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side, depending on the thickness of the steak, until the outside is seared brown.
5. Pile the salad on two serving plates and serve with the cooked tuna.
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