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August 21, 2012 |
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Tuna Salad with Arugula and Roasted Eggplants
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Ingredients:
- 1 5 oz can of Solid Tuna in water
- 1+3 table spoons extra virgin olive oil
- Juice of ½ lemon
- ½ cup cooked garbanzo beans
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· 2 small to medium Japanese eggplants
- 1-2 cups fresh Arugula leaves
- 1 slice of goat cheese or feta cheese
- Crushed red pepper (optional)
- Salt and pepper to taste
Directions:
If you use canned garbanzo beans, drain well. In a non-stick pan sauté garbanzo beans in 1 table spoon of olive oil for 3 minutes, set aside.
Drain tuna well. In a small bowl, mix remaining 3 table spoons of olive oil and lemon juice. Add 1 table spoon of this dressing to tuna, mix well. Add black pepper (optional) to your taste. Set aside.
Wash and dry eggplants. Peel portions of the skin lengthwise, leaving it with a striped look. Cut the eggplants in half and cut each peace into thin slices. Roast eggplant slices on a grill until they are tender.
Wash arugula leaves. Cut them into bite size pieces. Place the leaves on a serving plate. Drizzle the olive oil-lemon juice dressing over the arugula leaves. Put tuna on top of it. Add garbanzo beans and the slice of cheese to the plate. Sprinkle crushed red pepper (optional), salt and pepper to your taste.
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| Peeled and sliced eggplants |
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| Roased eggplant slices |
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| Roasted garbanzo beans |
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Tuna Salad with Arugula and Roasted Eggplants
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Afiyet Olsun! Bon Appetit!
