Serious Eats: Recipes

Dinner Tonight: Fragrant Tuna and Chickpea Salad

It was one of those times when my wife and I looked around in our kitchen and realized we didn't have much to eat beyond some canned goods—tuna and chickpeas to be exact. Faced with these circumstances we often cave in to the convenience of going out for pizza. But we were so tired and hungry that the idea of leaving our house seemed impossible. What could we do with these two ingredients? The combination is actually a fairly common one, but it does leave me a little wanting. Most of the ones I've had just mix the two ingredients with a little olive oil, lemon, and salt. It's a nice snack with a few crackers, but as a main course it's a little anti-climatic.

Not so with this recipe for tuna and chickpea salad. The cumin, fennel seed, chili flakes, and paprika ensure that this will be incredibly flavorful, but what really sets this recipe over the top is the sautéed onion. After 10 minutes of sweating with the oil and spices it becomes translucent and sweet. When the mixture is tossed with the other ingredients the result is a surprisingly fragrant and dynamic dish that tastes so good I just sat with a spoon and scooped it up like cereal.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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