Insalata Siciliana di Ceci
e Tonno
(Sicilian Chickpea and Tuna Salad)
Sicilian culture and cuisine has incorporated significant
Arab influences. Cumin, for instance, is used traditionally in Sicily but not elsewhere
in Europe. That came from the Arabs. In addition, the Mediterranean yields a
rich harvest of seafood, tuna of which is king. The hot, sun-baked land produces
a variety of fruits, vegetables, and spices.
From all of these, this humble recipe is offered. Peasant
food, but at the rich end of the scale, it would be prepared for feasts and celebrations.
Very healthy and nutritious, it would nourish the fisherman and farmers responsible
for its components. It may be prepared rapidemente
e semplicemente (quickly and easily).
While made with fresh ingredients in the old country, we
will work with canned goods which result in a surprisingly good variation.
Ingredients:
2 (15 oz.) cans Garbanzo beans (chick peas), drained
2 (5 oz.) cans Albacore tuna in water or oil, pressed and drained
4 scallions (green onions), white parts and 4 inches of
green tops chopped
¼ red onion, chopped
½ red bell pepper, seeds and ribs removed, chopped
1 Roma (plum) tomato, chopped
Juice of 1 lemon, seeds strained out
2 garlic cloves, minced
½ tsp. ground cumin (best if freshly ground from seed)
¼ tsp. ground turmeric
1/8 tsp. cayenne pepper (or more to taste)
Freshly ground black pepper to taste
¼ cup extra virgin olive oil, more if needed
Note that we have added no salt. The canned chickpeas and tuna typically contain all the salt we will want.
Mix all ingredients well. Allow flavors to blend at room
temperature for 30 minutes. Add additional olive oil if needed to moisten.
Stir well and serve with freshly toasted garlic bread and a
good dry red wine. Yum.
