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CHICKPEAS AND TUNA SALAD
Insalata Di Tonno e Ceci

This is a great bruschetta topping that can be used as an appetizer or an hor d'eouvre, and if it's served over a bed of dressed arugula, it makes a great lunch.

Makes 6 servings

Ingredients:
1 1/2 cups dried chickpeas
1 teaspoon salt, or as needed
Three 6-ounce cans tuna packed in olive oil, drained (about 2 cups)
1 small red onion, sliced thin (about 1 cup)
1/4 cup extra virgin live oil
2 tablespoons of red wine vinegar
2 tablespoons of chopped Italian parsley
Freshly ground black pepper
6 thick slices country bread, toasted or grilled lightly, optional

Directions:
In Tuscany, cannelloni beans would be paired with tuna for a similar dish. I don't see why black eye peas or kidney beans couldn't be used as well. Just make sure the beans are tender-almost to the point of breaking - so that they absorb the tuna flavor and stay put on the toasted bread when you serve them. Don't be afraid to crush them lightly.

Place the beans in a small, deep bowl and pour in enough cold water to cover by at least 4 inches. Let the beans soak in a cool place or the refrigerator at least 12 hours or up to one day.

Drain the beans and transfer them to a 3-quart saucepan. Pour in enough water to cover by three fingers. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, but still firm, 1 ½ to 2 hours. Check the level of the water, adding a little water from time to time to keep the beans completely covered. Remove the chickpeas from the heat, stir in the salt and let stand until cooled.

Drain the beans and transfer them to a large serving bowl. Add the tuna, red onion, olive oil, vinegar and parsley. Toss gently to keep the tuna in big pieces. Add salt, if necessary, and pepper to taste. Toss gently and serve.


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