Grilled tuna with chickpea hummus and beetroot

BOSS: Raphael Despirite

INGREDIENTS

For the tuna: 

• 2 fresh tuna fillets (approximately 200g each) 
• Salt and black pepper to taste 
• Olive oil for brushing 

 

For the chickpea and beetroot hummus: 

• 1 cup cooked chickpeas 
• 1 medium beetroot, cooked and peeled 
• 2 garlic cloves 

• 3 tablespoons tahini (sesame paste) 
• 1 lemon juice 
• Salt to taste 
• 2 tablespoons olive oil 

OTHER INGREDIENTS

• 100g dry curd 
• Extra virgin olive oil to finish 

 

METHOD OF PREPARATION

1. Preparation of chickpea and beetroot hummus:

• In a food processor or blender, add the chickpeas, beets, garlic, tahini, lemon juice and olive oil. 
• Process until you obtain a smooth and homogeneous mixture. 
• Adjust salt as needed and set aside. 

 

2. Tuna preparation:

• Heat the grill or barbecue until it is very hot. 
• Season the tuna fillets with salt and black pepper. 
• Brush lightly with olive oil. 
• Place the tuna on the grill and cook for approximately 1-2 minutes on each side, or until it is charred on the outside but still pink on the inside. 
• Remove from the grill and set aside. 

 

3. Platter assembly:

• On a plate, spread a layer of the chickpea and beetroot hummus. 
• Place the toasted tuna fillet on top. 
• Add spoonfuls of dry curd around the plate. 

• Drizzle with extra virgin olive oil. 
• If desired, decorate with mint leaves.