Tuna fillets on chickpea and red onion velouté

Name: Tuna fillets on chickpea and red onion velouté
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Tuna in oil drained 9.2 oz; Red onions 5.3 oz; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Dill to taste; Black pepper to taste; Precooked chickpeas 1 cup; Garlic 1 clove; Shallot 1; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil ¾ tsp; Water to taste

it de fr es br

222

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 222
Carbohydrates g 7.3
of which sugars g 3.8
Protein g 19.6
Fats g 12.7
of which saturated fat g 2.18
Fiber g 5.8
Cholesterol mg 42
Sodium mg 907

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4

PRESENTATION

Tuna fillets on chickpea and red onion velouté bring a real taste of the Italian Mediterranean coast straight to your table—like, seriously, it's that good—mixing some of the best things you'll find in coastal kitchens. The tuna fillet recipe usually pairs with canned or jarred tuna packed in oil. Keeps it moist, you know? And full of flavor. Plus, when you match it with a base of chickpea velouté, you get this creamy, rich bite that feels both simple and a bit fancy. Really, it is that contrast that makes it pop. And the sauce? The red onion sauce—onions slow-cooked to a sweet, toasted perfection, with a crispy edge. So, so good. That balance between the tender tuna and smooth chickpeas sets it apart from the usual appetizer. Pretty much what you'd find in Italian homes during the chilly months when people crave something warm and satisfying but not heavy.

If you’re into Mediterranean food, this is your thing. For sure. The way this dish uses pantry classics in a fresh way is something else. Legumes like chickpeas have always been huge in Italian cooking—especially down south and along the coast—so a creamy chickpea sauce just fits right in. Then there's the red onion velouté—which has that mellow, golden finish from toasting. Seriously, it makes a cool contrast with the salty tuna. Sometimes, people add a bit of lemon zest or a splash of quality olive oil to give it a fresh kick. You could say it's kinda like pan-seared tuna with a chickpea purée, but here everything comes together in a velvety, tender bite. It’s easy to whip up too. Although it sounds gourmet, it's surprisingly simple—no fancy ingredients needed, just good tuna, chickpeas, and onions. Serve it with toasted bread or as a starter for a winter dinner, and you’ve got something special. Thing is, it's fuss-free. And that's what makes Italian antipasti so much fun—easy, tangy, packed with those bold, classic flavors. Really really awesome.

INGREDIENTS

222

Calories per serving

Tuna in oil 9.2 oz (260 g) - drained

Red onions 5.3 oz (150 g)

Extra virgin olive oil 0.7 tbsp (10 g)

Fine salt to taste

Dill to taste

Black pepper to taste

for the chickpea velouté: Precooked chickpeas 1 cup (240 g); Garlic 1 clove; Shallot 1; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil ¾ tsp (10 g); Water to taste

Preparation

How to prepare Tuna fillets on chickpea and red onion velouté

To make the tuna fillets on chickpea and red onion velouté, first start with the chickpea cream: clean and slice the shallot 1. Heat 2 tsp of olive oil in a saucepan, add 1 peeled but whole clove of garlic 2 and the sliced shallot 3.

Moisten with a little water 4, flavor with a sprig of rosemary 5 and let the shallot wilt for about 5 minutes over moderate heat, stirring occasionally. Remove the clove of garlic 6

and the sprig of rosemary 7, salt, pepper, and pour in the chickpeas 8, add water 9 until they are covered and continue cooking for about 20 minutes or until the chickpeas are very tender.

Meanwhile, clean the red onion and slice it 10, in a pan heat 2 tsp of olive oil and add the sliced onion 11, sauté over medium-high heat for about 5 minutes or until well golden and crunchy 12; stir occasionally and salt at the end of cooking.

Meanwhile, the chickpeas will have finished cooking, blend them with an immersion blender 13 to obtain a smooth and lump-free cream 14. Assemble your dish by spreading a layer of chickpea cream on the bottom, then a layer of onions toasted in the pan, and finally lay the drained tuna fillets on top, finish with pepper to taste and some dill leaves. Distribute the ingredients evenly on the 4 serving plates: the tuna fillets on chickpea and red onion velouté are ready to be served 15!

Storage

It is recommended to consume the tuna fillets on chickpea and red onion velouté immediately and freezing is not advised. Alternatively, it is possible to store only the chickpea cream separately in an airtight container for a couple of days. Freezing is not recommended.