Monday, September 13, 2010

How about a salad for dinner tonight?

from Cooking Light
Tuna-Garbanzo Salad

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

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

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

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.

CALORIES 391 (26% from fat); FAT 11.5g (sat 2.2g,mono 2.8g,poly 3.6g); IRON 3.5mg; CHOLESTEROL 23mg; CALCIUM 198mg; CARBOHYDRATE 46.5g; SODIUM 1052mg; PROTEIN 23.7g; FIBER 6.2g 

Cooking Light, MARCH 2007

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