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Tuna Tapenade with Oatmeal Chips

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A nice snack made of oatmeal and a spicy tuna dip with some capers, parsley and chili.

Ingredients

Serves: 8

Tuna tapenade

  • 1 can tuna
  • 1 tomato
  • 2 sundried tomatoes
  • 2 tablespoons capers
  • 20 grams fresh flatleaf parsley
  • 1 red chilli

Oatmeal chips

  • 50 grams wholemeal oats
  • 50 grams pistachios
  • 1 tablespoon ras el hanout
  • 1 egg white
  • 3 tablespoons olive oil

Method

Tuna Tapenade with Oatmeal Chips is a community recipe submitted by LaComidaDeliciosa and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Slice the tomato in fours and remove the seeds. Slice the tomato in small cubes.
  2. Chop the dried tomatoes very fine. Chop the capers rough and the parsley fine.
  3. Put the tuna in a bowl and loosen it with a fork. Stir the tuna with the tomato cubes, dried tomato, capers and parsley till a tapenade.
  4. Season with some black pepper and dilute with 1-2 tablespoons of olive oil.
  5. Preheat the oven at 180° Celsius.
  6. Peel the pistachio nuts. Mix in a food processor the oatmeal, pistachio nuts, ras el hanout till a smooth flour.
  7. Mix the egg white with it and spoon by spoon the olive oil. Knead everything till a supple dough.
  8. Press the dough slightly on a piece of baking paper. Lay another piece of baking paper on it and roll out the dough between the baking paper till a piece of 2-3 mm thick. Slice the dough in triangles of 4 cm.
  9. Put the oatmeal chips on a with baking paper covered baking tray and bake them in the oven in 6-8 minutes golden and done.
  10. Leave the chips at the baking paper to cool on a grid.

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