Tuna, Chickpea, and Arugula Sandwich

Name: Tuna, Chickpea, and Arugula Sandwich
Ingredients: 2 thick slices rustic-style bread; 1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil; 1/4 cup cooked chickpeas, preferably homemade (page 47), rinsed and drained; Kosher or sea salt; Freshly ground black pepper; 4 marinated artichoke hearts, drained and chopped; 2 tablespoons packed baby arugula leaves, stacked, rolled, and thinly sliced; 3 slices Herbed Lemon Confit (page 4), drained and chopped

December 14, 2011

This is not the tuna sandwich of your childhood, but it hits all the right notes: richness from the oily tuna, starchy goodness from the chickpeas, bitterness from the arugula, a little tang from the artichoke hearts, and a hell of a tang from the Herbed Lemon Confit (page 4). If you don’t have some of the latter in your refrigerator, store-bought preserved lemon slices will do.

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