Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe.

Julianna Grimes Bottcher
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

391 calories; calories from fat 26%; fat 11.5g; saturated fat 2.2g; mono fat 2.8g; poly fat 3.6g; protein 23.7g; carbohydrates 46.5g; fiber 6.2g; cholesterol 23mg; iron 3.5mg; sodium 1052mg; calcium 198mg.
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