Socca with Tuna, Olives and Capers

Socca with Tuna, Olives and Capers

4.4 19 ratings

Prep. 25 min

Total 1 h 5 min

1 portion

Ingredients

chickpea flour
120 g
water
250 g
olive oil plus extra for frying
50 g
fine sea salt
½ tsp
red onion quartered
1
garlic clove
1
tomato sliced
1
tinned tuna in oil drained and flaked
100 g
pitted black olives
1 Tbsp
pickled capers drained and rinsed
1 Tbsp
dried oregano
1 pinch
ground black pepper
1 pinch
fresh basil leaves shredded, for garnish
2
chilli flakes (optional)
1 pinch

Difficulty

easy

Nutrition per 1 portion

Protein 55 g

Energy 4753 kJ / 1140 kcal

Fat 66 g

Carbohydrates 73 g

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UK and Ireland

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