Tuna Fillets on Chickpea Velouté with Red Onions

Here is the recipe to prepare delicious tuna fillets on chickpea velouté with red onions.

Ingredients

• 4 fresh tuna fillets of about 150 g each
• 400 g of pre-cooked chickpeas
• 1 large red onion
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth as needed
• Fresh aromatic herbs (such as thyme or rosemary) for garnish
• 1 clove of garlic
• Juice of 1 lemon

Preparation

1. Start by preparing the chickpea velouté. In a pot, sauté half of the finely chopped red onion with a drizzle of extra virgin olive oil and the garlic clove. Once the onion is soft, remove the garlic and add the chickpeas, then cook for a few minutes.

2. Add the vegetable broth until the chickpeas are covered and let it cook over medium heat for about 20 minutes, then blend until smooth. If necessary, add more broth to achieve the desired consistency. Season with salt and pepper.

3. While the velouté is cooking, slice the remaining red onion thinly and place it in a bowl to marinate with the lemon juice, a pinch of salt, and a drizzle of oil. Let it rest.

4. Now move on to the tuna fillets. Heat a non-stick pan and lightly oil the tuna fillets with olive oil, then season them with salt and pepper. Cook them in the pan for about 1-2 minutes per side, depending on the thickness and your preference for tuna doneness.

5. To serve, place a scoop of chickpea velouté in a deep dish, lay the tuna fillet on top, and garnish with the marinated red onions and aromatic herbs.

Curiosity

Tuna is a very versatile fish that lends itself to various cooking methods: from grilling to raw in tartare. Paired with chickpea velouté, it offers high-quality proteins and a combination of Mediterranean flavors. This dish is perfect for a refined and healthy dinner.