Home

Chick Pea and Tuna Salad

ingredients

serves 4
250 g (9 oz) dried chick-peas, soaked overnight
1/2 red pepper, cored, seeded and cut into thin strips
1/2 yellow pepper, cored, seeded and cut into thin strips
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
endive leaves, stoned (seeded) black olives and capers, to garnish

for the tuna dressing

200 g (7 oz) can tuna in brine, well drained
5 small onion, skinned and chopped
7.5 ml (1 1/2 tsp) tarragon mustard
1 tbsp (15 ml) tarragon vinegar
1 garlic clove, skinned and crushed
salt and pepper, to taste
50 ml (2 fl oz) olive oil

method

1. Drain the chick-peas and put into a large saucepan of water. Boil for 10 -15 minutes, drain, then cover with fresh water. Bring to the boil again, lower the heat, cover and simmer for 1 1/2 hours, until tender. Drain and keep warm.

2. To make the dressing, mash the tuna to a fine paste, then beat in the onion, mustard, vinegar, garlic and seasoning. Whisk in the oil until the mixture emulsifies.

3. Put the warm chick-peas into a serving bowl with the peppers. Pour the dressing over and toss well. Sprinkle over the tarragon. Garnish and serve.

What did you think?

10 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved