A hearty, fresh-tasting tuna salad, loaded with chickpeas and hardboiled eggs is perfect for dinner and even better the next day for lunch.
1 (6 ounce) can tuna, preferably packed in olive oil
1 (19 ounce) can chickpeas
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small head frisée lettuce, torn
½ head radicchio, torn or shredded
10 basil leaves, chopped
¾ cup extra virgin olive oil
¼ cup sherry vinegar
1 tbsp. dried oregano
Salt and freshly ground pepper, to taste
4 hard-boiled eggs, chopped
In a large bowl, mix together tuna, peppers, lettuces and basil.
To make the dressing: combine olive oil, sherry vinegar, oregano and salt and pepper. Pour dressing over salad and toss to combine. Garnish with boiled eggs and croutons. Serve.
Yield: 4 servings.