Tuna and Chickpea Salad Recipe

Serves 4

Ingredients:
12 and 1/2oz (400g) chick-peas
Salt as desired
4 spring onions
1 stick celery
Freshly ground pepper
3fl oz (100ml) olive oil
Juice and grated rind of 1 lemon
2tbsp (30ml) chopped parsley
1tbsp (15ml) chopped dill tips
1 clove garlic

Preparation:
1. Soak the chick-peas in cold water overnight, then drain, rinse and put into a pan. Cover with cold water and add salt. Bring to a boil, then turn down the heat and cook over a low heat for about 1 hour until the chick-peas are 'al dente'.

2. Trim he spring onions and celery. Cut the spring onions, including the pale green parts, into thin rings and slice the celery.

3. Rinse the tuna and pat dry. Slice and season both sides with salt and pepper.

4. Heat the olive oil in a frying pan and quickly saute the fish on both sides. Deglaze with lemon juice and cook until done. Break up with a fork or dice and put into a bowl. Drain the chick-peas and add to the tuna. Add the spring onions, celery, lemon rind, parsley and dill, Peel and press the garlic and add to the salad. Season with salt and pepper and mix well.

5. Cover the bowl with cling film and put into the refrigerator for 3-4 hours. Stir once more, check the seasoning and serve.

This Salad recipe was published in 'Continental Cuisine - p14'.