Tuna Spread Trilogy

Perfect in a sandwich, in a salad or with raw vegetables, these tuna spreads are delicious and allow you to vary your meals without breaking your head. As I often cook for myself, I appreciate the simplicity of a recipe that offers me three flavour profiles!

Preparation 15 min
Cooking 6 min
Portion 6

Nutrition Facts (per serving)

Calories
80
Fat
1
Carbohydrates
9
Fibre
3
Protein
9
Sodium
150

Ingredients

Base:

  • 1/2 can 540 ml (19 oz) chickpeas, rinsed and drained
  • 1 can 120 g (4 oz) tuna, crumbled in water, drained
  • 125 ml (1/2 cup) plain Greek yogurt
  • Pepper and salt

Mediterranean style (For 1/3 of the preparation):

  • 2 sun-dried tomatoes in oil, drained and finely chopped
  • 15 ml (1 tbsp) pitted kalamata olives, finely chopped
  • 15 ml (1 tbsp) basil pesto

Tartar Style (For 1/3 of the preparation) :

  • 3 slices dill pickle, finely chopped
  • 5 ml (1 tsp) capers, finely chopped
  • 5 ml (1 tsp) whole grain mustard

Curry and mustard (For 1/3 of the preparation) :

  • 5 ml (1 tsp) curry powder
  • 5 ml (1 tsp) yellow mustard
  • ¼ of a small diced bell pepper (color of your choice)

Preparation

  1. In a deep plate, using a fork, crush the chickpeas.
  2. Combine chickpeas, tuna and yogurt. Season generously with pepper and add a pinch of salt to taste.
  3. Separate the mixture into 3 bowls and add additional ingredients for each version. If you wish to prepare only one flavour, triple the amount of each ingredient.

Notes

Can be kept for 5 days in the refrigerator and does not freeze.

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