Tuna-Garbanzo Salad

Tuna-Garbanzo Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Yield:

4 servings (serving size: about 2 cups salad and 2 toasts)

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 26 %
Fat 11.5 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 3.6 g
Protein 23.7 g
Carbohydrate 46.5 g
Fiber 6.2 g
Cholesterol 23 mg
Iron 3.5 mg
Sodium 1052 mg
Calcium 198 mg

Ingredients

2 quarts water
1 teaspoon salt
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup finely chopped shallots (about 2 medium)
2 fire-roasted piquillo peppers, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
1/4 cup (1 ounce) grated fresh Parmesan cheese
8 (1-ounce) 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.

Julianna Grimes Bottcher,

Cooking Light

March 2007
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