Insalata Siciliana di Ceci e Tonno

Insalata Siciliana di Ceci e Tonno

(Sicilian Chickpea and Tuna Salad)

Sicily is the crossroads of many cultures. The island has been invaded by the Greeks, Romans, Spaniards, and others. But notably, by the Arabs.

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.

Simple spinach with an Indian flair

Cooking does not always have to be complicated in order to taste good or be good for you.  Spinach is highly nutritious and is used in many cuisines.  Originating in Asia, it has spread around the world.  Best used fresh from your own garden, it begins to lose nutritional value after just a few days.  One good way to overcome this (especially out of season) is to use frozen spinach.  An added virtue of frozen is that a side dish of spinach can be prepared with almost no effort as you are working on the main course.Frozen spinach does not need to be rinsed, trimmed, or chopped.

This dish is a tabula rasa, or blank slate, which takes on the characteristics of the spices you use.  I prefer an Indian style using turmeric and hot pepper flakes, but you could make it Italian by using oregano and thinly sliced garlic.  There is a bit of dairy added near the end to make the dish slightly creamy.  I like low-fat cream cheese, but you could substitute plain yogurt, cottage cheese, feta, or whatever you like.  Experiment and have some fun.   

1 Tbs. EVOO

1/8 tsp. turmeric

Freshly ground black pepper

A few hot red pepper flakes to taste

1 10oz. package of frozen spinach (chopped is my favorite)

1 Tbs. low-fat cream cheese

Heat oil in a small skillet (large enough to accommodate the frozen block of spinach) over medium-low heat.  Add turmeric, black pepper, and hot pepper flakes and stir into the oil.

Remove spinach from package and drop directly into skillet.  Cover and cook slowly for 20 minutes, occasionally turning and breaking up with a wooden spoon.

Once the spinach is completely thawed and has begun to cook,  uncover to allow some of the excess liquid to evaporate.  After 5 or more minutes, add cheese or dairy product, cover, and allow dairy to melt.

Stir well to blend  in the dairy product.  If dinner isn’t ready yet, turn off heat and cover until ready to serve.

Serves two.  Recipe may be easily doubled.

Buon appetito!