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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe. 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 |
Directions:
1. Preheat broiler.
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.
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.
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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