Buzz
Photo: Victor ProtasioThis tangy tuna salad breaks away from the traditional mayo-heavy versions found in delis and cafeterias. Start by marinating chickpeas in a mix of oil and vinegar to enhance their taste. Combine these with oil-packed tuna, radicchio, red onion, kalamata olives, and capers. The olives and capers add a burst of flavor that balances the richness of the tuna and softens the intensity of the lettuce. The outcome is a refined, flavorful dish that redefines what you can do with canned tuna.
Ingredients
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1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed
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2 tablespoon red wine vinegar
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2 tablespoon extra-virgin olive oil
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½ teaspoon kosher salt
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1 (5-oz.) can oil-packed tuna, drained
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1 cup chopped radicchio (from 1 head)
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¼ cup pitted kalamata olives, roughly chopped
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2 tablespoon drained capers
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1 ½ tablespoon finely chopped red onion (from 1 small onion)
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arugula or cooked farro
Directions
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In a medium bowl, combine chickpeas, vinegar, oil, and salt. Allow the mixture to sit for 20 minutes, stirring occasionally. Add tuna, radicchio, olives, capers, and onion, then mix well. Serve over a bed of arugula or cooked farro.
