Healthy summer dishes — They don’t have to be difficult or time consuming to be flavorful.
In this recipe, the spicy cucumber relish is offset by the sun-dried tomato hummus. Both condiments are simple backdrops to let the fresh tuna shine through.
The relish and hummus can be made a day ahead of time allowing you to get dinner on the table even faster. Enjoy the remaining cucumber salad and hummus between two slices of bread or as a dip for veggies.
Have a Fat and Happy summer dish that shines from the plate.
Grilled Tuna with Cucumber Relish and Sun Dried Tomato Hummus
- Grilled Tuna
- 2 pieces of tuna
- Olive oil
- Salt and pepper
Rub the tuna with olive oil and a little salt and pepper. Place on a hot grill and cook about 4 minutes per side, depending on your thickness and desired doneness. Let rest.
Putting it all together: Place a big dollop of sun-dried tomato paste on the plate. Top with the grilled tuna and a large scoop of the cucumber relish. Drizzle the whole plate with olive oil.
- 1/2 English cucumber
- 1 red pepper
- 1 lemon
- 2 tablespoons olive oil
- 1 jalapeno (use half for less heat)
- handful of fresh parsley
- Pinch of salt
Dice the cucumber and red pepper. Mince the jalapeno and the parsley. Toss all the ingredients together and set aside.
Sun-dried Tomato Hummus
- 1 cup sun-dried tomatoes
- 2 cups white beans
- 1/4 cup extra virgin olive oil or more
- 1/4 cup water
- Salt and pepper
In a blender or food processor, add the sun-dried tomatoes and beans. Pulse the ingredients together, scraping down the sides. Add the olive oil in a steady stream. Then add water if needed to obtain the the right texture. I kept my hummus quite thick. Finish with salt and pepper to taste.
Fat and Happy Food Blog Tips and Techniques: Adjust the spiciness of the cucumber relish with the amount of the jalapeno you use.
For more recipes, go to Monique’s blog: FatandHappyBlog.com