Atum tostado na brasa com humus de grão de bico e beterraba

Grilled tuna with chickpea hummus and beetroot

BOSS: Raphael Despirite


For the tuna: 

  • 2 fresh tuna fillets (approximately 200g each) 
  • Salt and black pepper to taste 
  • Olive oil for brushing 


For the chickpea and beetroot hummus: 

  • 1 cup cooked chickpeas 
  • 1 medium beetroot, cooked and peeled 
  • 2 garlic cloves 
  • 3 tablespoons tahini (sesame paste) 
  • 1 lemon juice 
  • Salt to taste 
  • 2 tablespoons olive oil 


  • 100g dry curd 
  • Extra virgin olive oil to finish 



  1. Preparation of chickpea and beetroot hummus:
  • In a food processor or blender, add the chickpeas, beets, garlic, tahini, lemon juice and olive oil. 
  • Process until you obtain a smooth and homogeneous mixture. 
  • Adjust salt as needed and set aside. 


  1. Tuna preparation:
  • Heat the grill or barbecue until it is very hot. 
  • Season the tuna fillets with salt and black pepper. 
  • Brush lightly with olive oil. 
  • Place the tuna on the grill and cook for approximately 1-2 minutes on each side, or until it is charred on the outside but still pink on the inside. 
  • Remove from the grill and set aside. 


  1. Platter assembly:
  • On a plate, spread a layer of the chickpea and beetroot hummus. 
  • Place the toasted tuna fillet on top. 
  • Add spoonfuls of dry curd around the plate. 
  • Drizzle with extra virgin olive oil. 
  • If desired, decorate with mint leaves. 

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