Tuna Vegetable Medley

Pair roasted veggies with basil-infused tuna for a marvellously mediterranean take on a lunch.


1 can of Infusions Tuna
200 g hummus
1 zucchini
½ eggplant
100 g asparagus tips
10 cherry tomatoes
75 g mixed olives
Olive oil


  1. Cut the vegetables with a mandolin or cheese slicer into thin strips and brush them with some olive oil.
  2. Grill the vegetables, asparagus tips and tomatoes for a few minutes over medium heat so that you get nice stripes. Divide the grilled vegetables, the olives and the tuna over two plates. Add a swoosh of humous and finish with olive oil, pepper and salt and possibly some extra basil.
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