Spicy Tuna, Chickpea and Chorizo Salad

This is a great summer dish, which is light yet full of flavour. The recipe is dairy and gluten free. 

Preparation time - 15 minutes
Cooking time - 15 minutes

Ingredients (serves 2)

400g tin of chick peas

400g tin of butter beans

1 tin tuna

Chorizo slices

2 tbsp mayonnaise

1/4 tsp paprika

4 mushrooms

8 pickled onions

1 fresh red/green chilli

2 sundried tomatoes

1 tbsp sundried tomato oil

1 spring onion

1 tomato

6 green.olives

1 gherkin

2 radish

1 tsp cumin seeds

fresh basil leaves, for garnish

1 tsp crispy onions

Jalapeno slices

Sriracha sauce, for serving

salt

pepper

To cook

1. Place the chick peas and butter beans in a pan on a low heat.

 

2. Mix the tuna, mayonnaise and paprika in a bowl with a pinch of salt and pepper.

3. Finely chop the chorizo, mushrooms, pickled onion, green chilli and sundried tomatoes.

4. Add the chopped ingredients to a pan with the sundried tomato oil. Fry on a medium heat until the chorizo becomes crispy and releases its oil.

5. Finely chop the tomato, spring onion, radish and gherkins.

6. Toast the cumin seeds in a dry pan until lightly browned.

7. Drain the chick peas and butter beans. Add to the serving plates with a sprinkle of salt and pepper.

8. Add the fried chorizo mixture to the plates.

9.  Add the tuna.

10. Add the tomatoes, spring onions, radish, olives and gherkins, along with the red jalapenos.

11. Serve with the cumin seeds, crispy onions, basil garnish, siracha sauce and salt and pepper.

Alternatives

Almost any of the ingredients can be substituted in this dish, the chick peas and butter beans can be replaced with kidney beans or anything you prefer. The amount of chilli can be altered if you prefer. You can add or remove any salad ingredients to your preference.