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Preparation time
30 minutes
Total time:
40 minutes
Serves
4
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Ingredients
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1 can (19 oz/540 ml) white beans, rinsed and drained
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¼ cup (60 ml) olive oil
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3 tbsp (45 ml) water
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1 tbsp (15 ml) lemon juice
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2 zucchini, cut into rounds 1/8 inch (3 mm) thick
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¾ cup (130 g) red grapes, halved
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½ red onion, thinly sliced
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½ cup (15 g) parsley leaves
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2 tbsp (30 ml) homemade or store-bought pesto
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2 cans (170 g each) oil-packed tuna, drained
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1 cup (65 g) store-bought multi-grain pita chips, broken
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Directions
- In a food processor, purée the beans with 2 tbsp (30 ml) of the oil, the water and lemon juice until smooth. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium-high heat, soften the zucchini in the remaining oil until golden. Transfer into a large bowl.
- Add the grapes, onion, parsley and pesto to the bowl of zucchini. Season with salt and pepper. Mix well.
- Divide the bean purée among four plates. Add the zucchini mixture. Top with the tuna and pita chips.
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