| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | approximately 12 to 18 appetizers |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 154 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 11 mg |
| Sodium | 207 mg |