½ cup Olivari Extra Virgin Olive Oil
2 lbs Fresh Tuna Fillets
8 oz Canned Chickpeas, drained & rinsed
4 each Green Onions, sliced thin
2 each Celery Stalks, sliced thin
¼ cup Green Olives, pitted & slices thin
to taste Lemon Zest
1 cup Parsley Leaves, chopped
½ cup Dill, chopped
½ tsp Mustard Powder
to taste Kosher Salt & Black Pepper
1) Season tuna fillet with salt & pepper. Heat olive oil in a large sauté pan & fry tuna until medium rare; remove from heat and loosely cover.
2) Add lemon juice, zest, parsley, dill, garlic & mustard powder in a small bowl. Add 2 tablespoons of the Olivari Extra Virgin Olive Oil used to cook the tuna & whisk until well combined. Season with salt & pepper. Set aside.
3) Combine chickpeas, green onions, celery & olives in a medium bowl. Roughly fork cooked tuna fillet into bite-sized pieces & fold into mixture.
4) Pour lemon juice mixture over fish & vegetables & stir gently to coat. Refrigerate for 1 to 2 hours before serving.