Meal Type, Appetizers

Tuna Chickpea Kofta with Harissa Yogurt Dip

A light and vibrant kebab with bold middle eastern flavors. Low carb and high protein!


Original recipe courtesy of A Spicy Pespective.

Total Time 10-12 Servings
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
6 5 5 0

Ingredients

  • 3 – 5 ounce cans Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans, drained
  • 15 ounce can chickpeas, drained
  • 1 large egg
  • 1/4 cup plain greek yogurt
  • 3 tablespoons shaved onion
  • 2 tablespoons fresh mint, chopped
  • 3 garlic cloves, minced
  • Zest of 1 lemon
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • Salt and pepper
  • 1/2 teaspoon coriander
  • 12 wooden skewers

Harissa Yogurt Dip

  • 1 cup plain greek yogurt
  • 1 1/2 tablespoons harissa
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon fresh mint, chopped

Directions

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside. Soak the wooden skewers in water.
  2. For the Harissa Yogurt Dip: Combine al ingredients in a small bowl. Season with 1/2 teaspoon salt and pepper to taste. Chill until ready to serve.
  3. For the Tuna Chickpea Kofta: Place the drained tuna and chickpeas in the bowl of a food processor. Pulse to combine. Then add the egg, yogurt, onion, mint, garlic, lemon zest and spices. Season with 1 teaspoon of salt and 1/4 teaspoon black pepper. Puree into a thick paste.
  4. Using a 1 1/2 tablespoon cookie scoop, portion the tuna filling into three balls in a row, touching each other. Gently slide a wooden skewer through all three balls. Use your fingers to seal the seam around the skewers. Repeat.
  5. Bake the kofta in the oven for 15 minutes, flipping once at the 8 minute mark. Allow the kofta to cool on the baking sheet at least 5 minutes before picking up. Garnish with smoked paprika, if desired. Serve warm with dipping sauce!