Spicy Tuna, Chickpea and Chorizo Salad

A great summer dish, which is light yet full of flavour.

Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

15 mins

Servings

2 people

Ingredients

• 400g tin of chickpeas
• 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
• Salt and pepper

Method

Step 1: Warm Beans

Place the chickpeas and butter beans in a pan on a low heat.

Step 2: Mix Tuna

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

Step 3: Chop Ingredients

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

Step 4: Fry Chorizo Mix

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.

Step 5: Chop Salad

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

Step 6: Toast Cumin

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

Step 7: Drain Beans

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

Step 8: Add Chorizo

Add the fried chorizo mixture to the plates.

Step 9: Add Tuna

Add the tuna.

Step 10: Add Veg

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

Step 11: Serve

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

Alternatives

Almost any of the ingredients can be substituted in this dish, the chickpeas 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.