Pesto Tuna and Chick Pea Salad

[finrod]

Ingredients (big bowl - for a barbecue or for 4-6 people)

 

Two or three 200g tins of tuna

Roughly equal volume of chick peas (soaked & cooked or tinned)

Lettuce

Tomatoes (unfortunately UK dominated by watery tasteless variety - elsewhere you might get greeny-red mouth-watering types)

Cucumber

Anything else you fancy

 

Pesto sauce - don't use the poor expensive lifeless imitation that comes in jars, you can buy sachets in Aldi (in Europe) or sometimes supermarkets do freshly-made stuff in plastic tubs which are much better or it's quite easy to make your own, but be warned, once you have, you will become a pesto addict.

 

Pesto sauce

 

Basil leaves (say two cups)

100g pine kernels

Two or three cloves of garlic

Two walnuts

Salt

40g parmesan

40g pecorino

Extra virgin olive oil

 

You can subsistute extra quantities of parmesan or pine kernels for the pecorino and walnuts.

Preparation:

 

Take a large handful of basil leaves and put them in the blender

together with the pine kernels, garlic, walnuts, a pinch of salt and

enough oil to moisten everything. Stir at least twice (but remember

to switch the blender off first). If necessary, add some more

oil. When the ingredients have reached a soft even consistency

pour in the grated parmesan pecorino. Put the pesto in a jar,

with cap and put in the refrigerator. It should last a week or two

(or all of five minutes chez moi).

[Adam]

This sounds good! Your recipes sound good!

[finrod]

This sounds good! Your recipes sound good!

 

Thank you Adam - my family and friends tend to like them, apart from when I overdo the heat (not often). I also did the risotto (which is distinctly vegetarian) and a carnivore friend commented Yeah, but it could do with some meat in it!.