Tuna Chickpea Salad with Honey Harissa Dressing

16 Aug

OLYMPUS DIGITAL CAMERA

A quick salad packed with protein and other good stuff is always high on my list of favorite foods to eat, especially when I’ve had a hectic day and all I want to do is chill with a tasty dinner. This dinner is so quick and the harissa dressing adds bag loads of flavor with practically no effort at all. Me and mom just booked a last minute holiday to Florence, Italy for next week and I am so excited! Although it does mean there is heaps of last minute organizing to get sorted which is why I had no time for a fancy, elaborate dinner tonight.

OLYMPUS DIGITAL CAMERA

 

Not only was time a benefit of this dish but it is super healthy too. I am watching what I eat between now and Florence because I am planning on eating pizza and pasta and gelato til I’m blue in the face because god knows when I’ll get such an amazing opportunity again. I’m planning on taking loads of photos, roughly half will probably end up being of food! If anybody has any suggestions of good places to either see or eat in while we are there, I would love your advice 🙂

OLYMPUS DIGITAL CAMERA

Tuna Chickpea Salad with Honey Harissa Dressing (Serves 2)

1tbsp olive oil, plus extra for tuna steak if using

1/2 courgette, finely diced

1/2 red pepper, finely diced

1/2 yellow pepper, finely diced

2 spring onions, sliced on the diagonal

3 large garlic cloves, minced

1 small beetroot, finely diced

10 cherry tomatoes, halved

1 x 400g tin chickpeas, drained

1 tuna steak or 1 tin tuna in brine, drained

 For the Dressing:

1 tbsp olive oil

1/2tbsp honey

juice of 1/2 lemon

1tsp harissa paste

salt and pepper, to taste

  • If using a tuna steak, heat 1tbsp oil in a large frying pan and cook for 4-5mins on each side for a well done steak or until it is no longer pink in the middle. Transfer to a cutting board and cut or flake into rough chunks. Set aside.
  • In a small bowl, whisk together all the dressing ingredients and set aside.
  • Heat the oil in  a large frying pan over high heat. Add the courgette, peppers, spring onions and garlic. Saute until softened 2-3mins then add the beetroot, tomato and chickpeas and cook for a further 1-2mins.
  • Divide between bowls, scatter tuna chunks on top and drizzle generously with the dressing. Serve with Corn on the cob or some steamed broccoli.

OLYMPUS DIGITAL CAMERA

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: