Seared Tuna with Hummus on Crostini
- Level: Easy
- Yield: approximately 12 to 18 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 154
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 11
- Sodium
- 207
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 (16-ounce) can chick peas, drained
3 cloves garlic, quartered
2 tablespoons chopped flat-leaf parsley
3 tablespoons sesame seeds
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons canola oil
1 pound fresh tuna steaks
Salt and freshly ground black pepper
1/2 teaspoon paprika
1 baguette loaf French bread or sesame seed loaf, cut into 1/2-inch slices
12 to 18 small sprigs parsley
Directions
- In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
- Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
- While tuna is resting, arrange bread slices on baking sheet and toast in oven.
- Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.