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Receta Bread Salad With Garbanzo Beans, Silverbeet And Tuna
by Global Cookbook

Bread Salad With Garbanzo Beans, Silverbeet And Tuna
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Ingredientes

  • 1/2 x Italian-style country bread loaf cut 1" cubes
  • 1 1/2 Tbsp. extra virgin olive oil plus more
  • 3 x shallots chopped
  • 1 1/2 tsp lemon juice
  • 3 Tbsp. white wine
  • 1 bn red or possibly green silverbeet
  • 1 pt cherry tomatoes stemmed
  • 1/2 tsp sea salt Freshly-grnd black pepper to taste
  • 1 can garbanzo beans - (15 ounce) liquid removed
  • 1 can tuna packed in extra virgin olive oil - (9 ounce) liquid removed
  • 2 Tbsp. oil from liquid removed tuna Water as needed

Direcciones

  1. Place bread cubes on lightly oiled baking sheet and toast at 375 degrees till dry and crunchy, about 15 min. Cold completely.
  2. Remove stems and ribs from silverbeet and tear leaves into salad-sized pcs.
  3. Heat 1 1/2 Tbsp. extra virgin olive oil in large skillet over medium heat and add in shallots. Saute/fry till tender, 3 to 4 min. Don't let brown. Add in lemon juice and white wine and cook 30 seconds. Add in silverbeet and cook 1 minute, turning leaves as they cook down.
  4. Add in cherry tomatoes and continue to cook till silverbeet is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 min. Season generously with salt and pepper.
  5. Toss bread cubes with liquid removed garbanzo beans and liquid removed tuna in large bowl. Add in cooked vegetables, any cooking liquid left in pan (or possibly 1/4 c. water if no liquid), and reserved oil from tuna and combine well. Simmer 2 to 3 min, then serve immediately.
  6. This recipe yields 4 servings.