Tuna Salad with Green Harissa and Toasted Spiced Garbanzo Beans

I recently made Green Chile Harissa so I thought the flavors in it would be really great with tuna. I added some other ingredients and I became inspired to season garbanzo beans with Aleppo Pepper, Sumac, Sweet Paprika and Sesame Seeds. The combination is just Delish! I recommend a little sliced orange mixed into the salad…it just works really well.

Ingredients for 2 big entree servings

15.5 oz can 50% less sodium garbanzo beans – rinsed at least three times and drained (you really only need 1/2 the can but might as well toast and season the whole can because the leftover beans will be really delicious.

2 Tablespoons extra virgin olive oil

1/2 teaspoon Aleppo pepper

1/2 teaspoon sumac

1 Tablespoon sesame seeds

fresh ground sea salt to taste

fresh ground black pepper to taste

6.4 oz chunk light tuna in water

1 rib celery – chopped small

1/2 dill pickle – chopped small

1/2 cup green Harissa – ( my green chile harissa recipe is preferred but you can totally purchase a jarred variety of green harissa)

2 Tablespoons extra virgin olive oil

2 Tablespoons sherry vinegar

1/4 cup jumbo fancy mixed raisins (I like the ones from Trader Joes)

1 Tablespoon sugar

If desired fresh ground sea salt and pepper to taste

4 cups mixed greens – break the leaves down a little so you don’t put too big a piece of green in your mouth. Get out two salad bowls and put half the salad in each bowl.

1 orange – top each salad with half the orange in bite size pieces.

Directions

Set your oven to 350 degrees. Get out a baking pan and spread out the garbanzo beans in a single layer. Sprinkle them with the olive oil and add the Aleppo pepper, sumac, sesame seeds and salt and pepper to taste. Put in the oven for about 30 minutes. The beans should have a slight crispness to them and be creamy inside. Set to the side till ready to use. You will have some extra beans to use for another time.

In a medium bowl combine the tuna, celery, pickle, Green Harissa, 2 Tablespoons olive oil, vinegar, raisins and sugar. Mix well. Divide in half and put half on each salad.

Top each salad with a heaping 1/4 cup of the toasted seasoned garbanzo beans.

You might want to serve with oil and vinegar but I don’t think the salad needs it.

Tuna Salad with Green Harissa and Toasted Spiced Garbanzo Beans

My husband was afraid of this one when I described it to him but he was surprised that it was delicious to him. He was impressed and said it was really good and it was! Enjoy!

The Forking Truth

Green Chile Harissa

I had a bunch of Green Chiles I thought I’d make them into Green Chile Harissa. You might want to try the Green Chile Harissa on Eggs, Tuna, brushed on grilled meats, grilled vegetables or as a Tasty Healthy Sandwich Spread. The Green Chile Harrisa is easy to prepare and quick once you got all your chile roasted, peeled, de-seeded and de-stemmed. I note that my recipe uses the least amount of oil possible so you might care to add some extra oil for your taste. This sauce will also thicken slightly after a day.

Ingredients for about 8 servings

3 cups roasted green chile peppers. (I used about 25 but mine were on the smaller side) -peeled, seeds and stems removed and rough chopped

1/2 cup scallions – sliced up thin

2 garlic cloves – smashed

1/2 cup parsley – chopped

1/2 cup cilantro – chopped

2 Tablespoons cumin seeds

2 Tablespoons corriander seeds

1/4 cup lemon juice – fresh squeezed

1/2 cup extra virgin olive oil

1/4 teaspoon ground ginger

1 teaspoon sea salt

Directions

Combine cumin seeds and corriander seeds in a small microwaveable dish and microwave until fragrant. (about 30 seconds depending on dish and microwave) When the seeds cool down a little put them threw your spice grinder and then add to your blender. Add all the remaining ingredients to your blender and blend.

Something different and delicious that you can do with Green Chile Peppers.

Green Chile Harissa

The Forking Truth

Baked Popper Style Risotto Ball

If you make risotto then you know risotto doesn’t reheat so well and you might want to make some sort of risotto balls out of the leftover. I wanted to do something different so I thought of some sort of Italian inspired “Popper.” A “Popper” is usually a spicy pepper stuffed with cheese. I thought the perfect pepper to use would be those spicy and sweet cherry peppers. I added about a 1/2 slice of sharp provolone to each pepper, added an egg to my risotto and rolled them in seasoned whole wheat panko and they came out delicious! This one is a crowd pleaser I doubt you will have any leftovers after you make these. You can use this recipe with my Risotto with Black Truffle recipe (but you don’t need the truffles here) or another person’s recipe should work….but no guarantees.

Ingredients for about 8 servings

2 cups leftover risotto

1 XL egg

8 sweet/hot jared cherry peppers

4 slices sharp provolone cheese

1 cup whole wheat panko bread crumbs – unseasoned

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon granulated garlic

1/4 teaspoon oregano

1/4 teaspoon basil

non stick spray

Directions

Preheat your oven to 350 degrees F.

Spray a baking sheet with nonstick spray.

Mix a slightly beaten egg into your risotto and put to the side.

Shake the liquid off the cherry peppers and stuff them with provolone cheese.

In a small bowl combine the crumbs and seasoning and set to the side.

Take about a quarter cup of risotto and encase the stuffed cherry pepper. You roll it in your hands like you are making a meatball. The mixture will be soft.

Repeat till you are out of stuffed peppers and risotto. If you can get more out this …do so.

Now start rolling the balls in the crumbs. I found it easiest to keep lifting the ball and dropping it in and roll it at the same time.

Put the balls on the oil sprayed pan in the oven for 20 minutes or until they seem cooked.

Let the balls cool a few minutes and serve with tomato sauce.

Baked Popper Risotto Ball

Everyone will Forking Love them!

The Forking Truth