Bread Salad With Garbanzo Beans, Chard And Tuna Recipe - Cooking Index
Bread Salad With Garbanzo Beans, Chard And Tuna Recipe - Cooking Index
| 1/2 | Italian-style country bread loaf - cut 1" cubes | |
| 1 1/2 tablespoons | 22ml | Olive oil - plus more |
| 3 | Shallots - minced | |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| 3 tablespoons | 45ml | White wine |
| 1 | Red or green chard | |
| 1 | Cherry tomatoes - stemmed | |
| 1/2 teaspoon | 2.5ml | Sea salt |
| Freshly-ground black pepper - to taste | ||
| 1 | Garbanzo beans - (15 oz) - drained | |
| 1 | Tuna packed in olive oil - (9 oz) - drained | |
| 2 tablespoons | 30ml | Oil from drained tuna |
| Water - as needed |
Place bread cubes on lightly oiled baking sheet and toast at 375 degrees until dry and crunchy, about 15 minutes. Cool completely.
Remove stems and ribs from chard and tear leaves into salad-sized pieces.
Heat 1 1/2 tablespoons olive oil in large skillet over medium heat and add shallots. Saute until tender, 3 to 4 minutes. Do not let brown. Add lemon juice and white wine and cook 30 seconds. Add chard and cook 1 minute, turning leaves as they cook down.
Add cherry tomatoes and continue to cook until chard is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 minutes. Season generously with salt and pepper.
Toss bread cubes with drained garbanzo beans and drained tuna in large bowl. Add cooked vegetables, any cooking liquid left in pan (or 1/4 cup water if no liquid), and reserved oil from tuna and combine well. Simmer 2 to 3 minutes, then serve immediately.
This recipe yields 4 servings.
Each serving: 457 calories; 1,301 mg sodium; 12 mg cholesterol; 7 grams fat; 65 grams carbohydrates; 31 grams protein; 2.52 grams fiber.
Source:
The Los Angeles Times, 10-13-1999
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