Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
4 servings (serving size: about 2 cups salad and 2 toasts)

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.

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Ratings & Reviews

Suntuosabird's Review

August 11, 2012
I made this with hot Spanish smoked paprika and it was delicious! I would definitely make this again.

CarlaBillups's Review

July 17, 2011
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

August 15, 2010
I enjoyed this recipe. I used tuna packed in water to make it a bit lighter. I would definitely make it again.