Raw Tuna With Pepper Hummus on Rye Crisps
I absolutely love this snack which I tried during my recent trip to Cadiz! It is so easy to make it but of course, the crucial element is to find fresh tuna. You can buy the ready-made hummus to make it even faster but I prefer to make one myself – like this I can control the amount of tahini, salt and lemon up to my taste. It’s creamy, soft and so delicious! So here is the recipe of Raw Tuna With Pepper Hummus on Rye Crisps:
Serves 2 people
Ingredients
- Rye Crispbreads
- Fresh raw tuna
- 1 cup of dry chickpeas
- 1 teaspoon of tahini
- 2 tablespoons of olive oil
- 1/2 lemon
- 1/2 garlic clove
- 2 red peppers
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of paprika
- Arugula or other salad for serving
Instructions
To prepare hummus, wash dry chickpeas and place them in a bowl of cold water overnight. Then boil them in a salty water on a slow heat for about 2 hours until they become very soft. In the meantime prepare the red peppers. Grill them for about 10-15 minutes until the skin gets black. Place them in a bowl and cover with cling film – the steam will help peppers to loosen their skin – after that, you can easily remove it. To achieve smooth and creamy texture I usually follow the strict sequence of placing ingredients in the blender. First I mix tahini with lemon juice, than add chickpeas and olive oil, after that, I add pepper, the last goes garlic, salt and paprika. If the mixture is too thick add a little bit of water that is left from boiling chickpeas.
When hummus is ready, spread it over the rye crisps. Cut the tuna in fine pieces, approximately 3 millimeters thick and place them on the top of hummus. Serve on the arugula or other salad leaves.
Bon Appétit!
