Tuna or Hummus with Saucí Romesco

Mick Follari

Yield: several serving

Time: 5 minutes

Mix Saucí Romesco with tuna and a little yogurt or artisianal mayo to make a sandwich spread or appetizer. Saucí Romesco is a dream compliment for humus too!

You will love your tuna salad again after making this version! Despite what I originally thought – which was that Saucí Verde would be the obvious choice for tuna fish – Saucí Romesco really does well in a tuna salad. Also, ever since I’ve been making my own hummus, I also just stir some Romesco in there too to add some wonderful flavor.

In addition to the Saucí Romesco, you’ll probably want something else to help loosen it up. Yogurt is an option, or if you are low-carb/keto then some artisanal mayo is perfect. I like to add some chopped scallion as a little homage to the springtime Calçots in Catalonia.

The hummus I make at home has to be pretty mellow and mild for my 5 year old. So I simply stir some Saucí Romesco in mine to give it some real pop.

Ingredients:

  • 1 can of sustainably-caught tuna fish
  • 8oz or so of plain hummus (make either a whole tub or spoon this into a bowl)
  • 2-3 tbsp Saucí Romesco for each
  • 1-2 tbsp chopped scallions (about 1-2 stalks depending on the size)
  • Some small sprigs of parsley for garnishing the hummus
  • thinly sliced cucumber ‘crackers’, or the cracker/breadsticks of your choice

Preparation:

Tuna Salad with Saucí Romesco
  1. Drain the can of tuna, flake it out with a fork into a bowl
  2. Add 2-3 tbsp Saucí Romesco to the bowl
  3. Add 1-2 tbsp yogurt or artisanal mayo
  4. Add 1-2 tbsp scallions
  5. Mix and stir the ingredients in the bowl until combined
  6. Spoon out the tuna salad onto ‘cucumber crackers’, or crackers of your choice and arrange on a platter.
Hummus with Saucí Romesco
  1. Spoon out your hummus into a bowl
  2. Add 2-3 tbsp Saucí Romesco to the bowl
  3. Mix and stir the ingredients
  4. Spoon out the hummus onto ‘cucumber crackers’, or crackers of your choice and arrange on a platter.
  5. Garnish with a small sprig of parsley