Pair roasted veggies with basil-infused tuna for a marvellously mediterranean take on a lunch.
1 can of Infusions Tuna
200 g hummus
100 g asparagus tips
10 cherry tomatoes
75 g mixed olives
- Cut the vegetables with a mandolin or cheese slicer into thin strips and brush them with some olive oil.
- 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.