Description
baked tuna patties with pea hummus & oven roasted truss tomatoes
Scale
Ingredients
- 1 cup (140 grams) peas (if using frozen simply place peas into a large bowl, cover with boiling water and stand for 2-3 minutes. Drain and they’re ready to use)
- 1 x 400 gram tin chickpeas, drained
- 2 tablespoons tahini
- 2 garlic cloves
- 2 tablespoons lemon juice
- sea salt and pepper
- 2 tablespoons water
- 2 cups (390 grams) cooked brown rice
- 1 x 425 gram tin tuna in oil, drained
- zest of 1 lemon
- large handful of basil, leaves picked (plus extra leaves to serve)
- 1 egg
- 2 cloves garlic
- 1 bunch truss (approx. 350 grams) cherry tomatoes
- 2 tablespoons olive oil
- 2 wholemeal flat breads
Instructions
- Preheat oven to 200 degrees celsius (400 F) and line an oven tray with baking paper. Set aside.
- Place the peas, chickpeas, tahini, garlic cloves and lemon juice into the large bowl of a food processor. Season with salt and pepper and blitz until smooth. Add water and blitz again until smooth. Pour hummus into a bowl and set aside (in the fridge).
- Place the rice, tuna, lemon zest, basil, egg and garlic into the large bowl of a food processor and blitz until lusciously combined. Take half cup amounts of the mixture and shape into patties. Arrange patties on prepared tray along with truss tomatoes and drizzle with olive oil. Bake for 20 minutes (flipping patties half way) or until the patties are gorgeously golden and the tomatoes are starting to blister and collapse.
- Meanwhile, heat a char grill to high heat. Cook flat breads for 1-2 minutes each side, or until slightly charred. Cut into wedges and set aside.
- To serve, place the tuna patties onto a large wooden board, along with the roasted cherry tomatoes, wedges of charred flatbread, and of course the gorgeously green pea hummus. If you so desire, sprinkle over a few extra leaves of basil for a little pretty freshness. Enjoy x