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)

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

Preparation

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.

Nutritional Information

Calories:

391 (26% from fat)

Fat:

11.5g (sat 2.2g,mono 2.8g,poly 3.6g)

Protein:

23.7g

Carbohydrate:

46.5g

Fiber:

6.2g

Cholesterol:

23mg

Iron:

3.5mg

Sodium:

1052mg

Calcium:

198mg