How to make it

  • Cook the potatoes until just tender, cool slightly and peel (not necessary to peel small new or red potatoes). Cut into rough chunks and arrange on top of ruccola on a serving platter, sprinkle with salt. Drain the tuna and flake into large chunks on top of the potatoes. Sprinkle the chickpeas and onions over the top along with the olives. Mix the olive oil, chickpea liquor and lemon juice, add salt and pepper to taste. Drizzle over the salad, arrange the parsley leaves around the platter. Either serve at once or chill and serve the next day. Serves 4 as an appetizer or 2 as an entree. This is a great pantry recipe that can yield extraordinary results with high quality ingredients.

Reviews & Comments 1

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    " It was excellent "
    lagoulue ate it and said...
    I love pantry recipes, and this one is a real winner! Thanks so much for posting it.
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  • NPMarie 5 years ago
    Love the ingredients, sounds wonderful:)
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