This is a really quick recipe that makes a lovely side dish for brunch or a hearty protein packed make-ahead lunch dish for a busy week. Cooking your own beans at home is great, but if you are in a pinch, good quality canned beans are a fine substitute here. The star of the show is the premium Albacore Tuna with salt added that really completes the dish.
Ingredients:
1 5oz can of American Tuna, Salt added
3⁄4 lb sugar snap pea, trimmed
2 Cups radishes thinly sliced
1 Cup of cooked chickpeas, drained
1/2 Cup high quality Greek yogurt
2 Tbsp. chives, fresh, minced
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
3 Tbsp. extra virgin olive oil
Juice of a lemon
Salt and Black pepper to taste
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Directions
1. Prep the Peas
Bring a large pot of water to a boil and season well with salt. It should taste like the ocean. Remove the string from the snap peas then blanch in boiling water for 1 minute. Remove from the pot and rinse with cold water. Once cool enough to handle, slice then diagonally into slivers.
2. Prep the Radishes
Wash and trim the radishes and remove the tops and tips. Using a mandoline or a sharp knife, cut into ⅛ in slices.
3. Make the dressing
Mix the yogurt, the juice of a lemon, salt, pepper and chopped herbs in a bowl. Season to taste.
4. Assemble
Toss the drained beans with the yogurt dressing and season to taste. Add drained, sliced peas and radishes and toss well to coat. Open the can and remove the tuna and lightly break the fillets apart into chunks. Finish with extra virgin olive oil and a handful of chopped dill and parsley.