127 - Tuna Garbanzo Salad

IMG_9981.jpg
IMG_9981.jpg

127 - Tuna Garbanzo Salad

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This salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.
Yield: 4 servings
Ingredients:"
2 quarts water
1 teaspoon salt
2 cups (1inch) cut green beans (about 1/2 pound)
1/4 cup finely chopped shallots (about 2 medium)
2 fire roasted piquillo peppers, chopped (OPTIONAL)
1 (15ounce) can chickpeas (garbanzo beans), rinsed and drained
2 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8ounce) jar premium tuna, packed in oil, drained and flaked
1/4 cup (1 ounce) grated fresh Parmesan cheese
8 (1ounce) slices French bread
Preparation:
Preheat broiler.
Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp tender.
Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.