1. Season tuna with salt and pepper. Heat canola oil in a non-stick fry pan on high heat until pan starts to smoke. Add tuna and sear each side for 20-30 seconds. Remove from pan and let cool.

2. Lay out 24 Kashi* Zesty Salsa Pita Crisps on a tray. On a cutting board cut cooled tuna into ¼ inch pieces. Place one piece of tuna onto each pita crisp.

3. Open the Summer Fresh Spicy Chili Pepper Topped Hummus and stir in the topping, so that the hummus is well mixed. Place a spoonful of hummus on top of tuna cubes and garnish with a sprig of cilantro.

4. TIP: If you prefer something less spicy, substitute Summer Fresh Sweet Roasted Red Pepper Topped Hummus.