Prep 15 mins
Cook 10 mins
I love the light spicy flavor of the dressing on this salad. The original recommends using premium tuna (the kind that comes in a glass jar) but my grocer doesn't carry premium fish (at least I have never seen it there), so I just use good old Charlie the Tuna. If fresh arugula (rocket) is not available, use another soft green. I like to sub baby spinach or mixed field greens. From Cooking Light March 2007.
- 2 quarts water
- 1 teaspoon salt
- 2 cups green beans, cut into 1-inch pieces
- 1⁄4 cup shallot, finely chopped (about 2 medium)
- 2 fire-roasted piquillo peppers, chopped
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 garlic clove, minced
- 3 tablespoons light mayonnaise
- 2 tablespoons sherry wine vinegar
- 1 teaspoon smoked paprika
- 4 cups arugula
- 1 (7 7/8 ounce) jarpremium tuna packed in oil, drained and flaked
- 1⁄4 cup fresh parmesan cheese, grated
- 8 ounces French bread, sliced into 8 slices
- 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.
I was looking for an excuse to use my smoked paprika and this was a good venue for it. I love tuna with chick peas and this was a good lunch, thanks!