- Calories 391
- Caloriesfromfat 26%
- Fat 11.5g
- Satfat 2.2g
- Monofat 2.8g
- Polyfat 3.6g
- Protein 23.7g
- Carbohydrate 46.5g
- Fiber 6.2g
- Cholesterol 23mg
- Iron 3.5mg
- Sodium 1052mg
- Calcium 198mg
Tuna-Garbanzo Salad
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.
How to Make It
Step 1
Preheat broiler.
Step 2
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.
Step 3
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.
Step 4
Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.
You May Like
CarlaBillups's Review
Not one of my favorite salads. I think I might try this again with cooked shrimp instead of canned tuna. I think I like my canned tuna in sandwiches or else I'm eating it fresh and raw or just seared. The rest was really good, but the canned tuna (even premium tuna) didn't do it for me.
tobinjan's Review
I enjoyed this recipe. I used tuna packed in water to make it a bit lighter. I would definitely make it again.
Suntuosabird's Review