Name: Albacore Wild Tuna with Chickpeas, Sun-Dried Tomatoes, Meyer Lemons, Arugula and Parsley
Ingredients: 1/4 cup balsamic vinegar; 1 tablespoon honey; 1/2 cup extra-virgin olive oil; 2 garlic cloves (, minced); Salt and freshly ground black pepper; 8, oil packed (, sun-dried tomatoes, coarsely chopped); 8- ounce albacore wild tuna packed in olive oil (, drained); 1 15.5- ounce can chickpeas ((garbanzo beans), drained and rinsed); 2 Meyer lemons; 4 tablespoons fresh flat-leaf parsley (, coarsely chopped); 4 cups arugula

Albacore Wild Tuna with Chickpeas, Sun-Dried Tomatoes, Meyer Lemons, Arugula and Parsley

Serves 4-6

Arugula is a wonderful spicy green, which pairs well with the tuna and sun-dried tomatoes in this dish. Meyer lemons add a sweet taste and topped with fresh parsley, the outcome is very enjoyable!

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Ingredients

1/4 cup balsamic vinegar
1 tablespoon honey
1/2 cup extra-virgin olive oil
2 garlic cloves , minced
Salt and freshly ground black pepper
8, oil packed , sun-dried tomatoes, coarsely chopped
8- ounce albacore wild tuna packed in olive oil , drained
1 15.5- ounce can chickpeas (garbanzo beans), drained and rinsed
2 Meyer lemons
4 tablespoons fresh flat-leaf parsley , coarsely chopped
4 cups arugula

Instructions

Put the balsamic vinegar and honey in a small bowl. Whisk in the olive oil. Season with salt and black pepper. Set aside. Combine the sun-dried tomatoes, tuna and chickpeas in a medium bowl and mix to combine. Add the vinaigrette and gently toss. Set aside.
Remove the peel and pith from the Meyer lemons and thinly slice.
Lay the arugula on a large platter. Arrange the tuna mixture over the top while tucking the lemon slices in between. Sprinkle the parsley over the top and sides and season with freshly ground black pepper.

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