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Socca with Tuna, Olives and Capers
Ingredients
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chickpea flour120 g
-
water250 g
-
olive oil plus extra for frying50 g
-
fine sea salt½ tsp
-
red onion quartered1
-
garlic clove1
-
tomato sliced1
-
tinned tuna in oil drained and flaked100 g
-
pitted black olives1 Tbsp
-
pickled capers drained and rinsed1 Tbsp
-
dried oregano1 pinch
-
ground black pepper1 pinch
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fresh basil leaves shredded, for garnish2
-
chilli flakes (optional)1 pinch
Difficulty
easy
Nutrition per 1 portion
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