Home Recipes Roll with Filod’olio tuna, chickpeas and onion

Roll with Filod’olio tuna, chickpeas and onion

  • 30 minutes
  • 1 Roll
  • Roll with Filod’olio tuna, chickpeas and onion

Ingredients

  • Multi-grain roll 1
  • Rio Mare Filod’olio tuna 120g
  • White onion 1
  • Chicory or rocket 20g
  • Salt to taste
  • Black pepper to taste
  • Extra-virgin oil as required
  • Chickpeas 80g
  • Soy sauce as required
  • Lemon juice as required
  • Red onion 1
  • Water 150ml
  • Vinegar 150ml
  • Sugar 50g
  • Mayonnaise 1 tbsp
  • Tabasco as required

Process

For the sweet-and-sour red onion

1. Heat the water together with the vinegar and sugar on the stove;

2. Cook strips of the red onion in the mixture for around 1 minute, then drain and dry with paper towel;

3. Slice into thin strips then set aside;

For the chickpea mixture

1. Peel the chickpeas using a tea towel;

2. Separate the peels from the chickpeas and set them aside;

3. Blend half of the chickpeas with extra virgin olive oil, salt, a splash of soy sauce and lemon juice;

4. Fold in the remaining chickpeas to form a creamy mixture with whole chickpeas throughout.

For the white onion

1. Cut the white onion into ½ centimetre slices and cook in a non-stick skillet with very little oil to achieve a “grilled” effect;

For the fried chickpea peels

1. Fry the chickpea peels in sunflower oil at around 170°C;

2. Dry with paper towel and season lightly;

For the Tabasco mayonnaise

1. Mix the two ingredients together, adding more or less Tabasco based on how spicy you would like it

Process

1. Toast the bread—lightly seasoned with oil, salt and pepper—in the oven;

2. Season the chicory with oil and salt;

3. Spread a thin layer of the spicy mayonnaise on both sides of the roll;

4. Lay the chickpea mixture on the bottom half, then add the grilled onions;

5. Spoon on the tuna and top with the sweet-and-sour onions;

6. Add the chicory, top with the crispy chickpea skins and finish with the top of the bun.

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INGREDIENTS:

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