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Hoki with Chickpea and Avocado Salad and Tuna salad on toast

35 mins
Prep 15 Mins + Cook 20 Mins
Serves 2
13 ingredients


1 pack
Sealord Classic Crumb Hoki Fillets
400g can
Chickpeas (rinsed and drained)
Avocado (peeled and diced)
1/2 cup
Red onion (sliced)
4 tbsp
Flat leaf parsley (chopped)
Bread slices
1/4 cup
95g can Sealord Lemon Pepper Tuna (drained)
4 tbsp
Lemon juice or white wine vinegar
2 tsp
Dijon mustard
4 bsp
Olive oil
2 tsp
Honey or maple syrup
Salt and freshly ground pepper to taste


Step 1 of 4

Preheat the oven to 200 degrees fan bake. Place 4 of the Classic Crumb Hoki Fillets onto a baking tray and bake for 10 minutes on each side until the fish is cooked.

Step 2 of 4

Meanwhile, combine the chickpeas, avocado, red onion and parsley in a medium bowl. Whisk together the vinaigrette ingredients and pour over the salad. Toss together and taste for seasoning. Cut the fish into pieces and arrange over the salad.

Step 3 of 4

For the tuna salad, whisk together the vinaigrette ingredients and set aside. Combine the avocado, red onion and parsley in a medium bowl.

Step 4 of 4

Toast the bread, spread with hummus, top with salad and Sealord Lemon Pepper Tuna. Drizzle the vinaigrette over the toast to serve.

Nutritional Information

*Nutrition figures are averages only
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