I was happy with the recipe I received for our first week, so I was excited to see what I’d get this time around. The theme was lunch, and I was lucky enough to land a recipe from my friend Patrizia, who also recently started a food blog of her own. The recipe is originally from Giada, but Patrizia made some changes, as did I.
I made this for myself while home alone (well, Bella was napping). Frank’s not a fan of chick peas so I knew it would be a weekday recipe for me. I had some ciabatta bread that was getting pretty stale, so I popped it in the toaster oven and of course, forgot it was in there until I started smelling smoke…oops! It was edible, but it wasn’t “flexible”, so it didn’t make for the best picture.
My other adaptations are reflected in the recipe below, based on what I had in the house. I added the mayo to the tuna instead of the chick pea spread, because that’s my preference 🙂 Plus, I had to chop some onion into it…can’t have tuna salad without onion!
It was really good, but not a surprise, coming from Giada. Thanks, Patrizia!
1/2 can chick peas, drained
2 tablespoons extra virgin olive oil
2 garlic cloves
1/2 teaspoon lemon zest
1 can tuna (I used Bumblebee solid white tuna packed in water)
6 frozen artichoke hearts, thawed
2 tablespoons mayonnaise
1/4 yellow onion, chopped
Arugula and spinach leaves
salt and pepper
In a small food processor combine chick peas, olive oil, garlic and lemon zest until smooth. If you find it to be too thick, add a little more olive oil.
In a small bowl, combine tuna, artichokes, onion and mayonnaise. Add juice of 1/2 lemon, salt and pepper.
Cut ciabatta lengthwise and spread chick pea mixture on both sides. Add tomato and greens to one side, then tuna mixture. Close up your sandwich and enjoy!