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- 2 cups chickpea (garbanzo) flour
- approximately 1 cup water (Ariane prefers spring, or at least filtered)
- 2 tbsp extra virgin olive oil
- salt, black pepper or herbs/spices to taste
- 4 small jars wild-caught, dolphin-safe tuna in water (i.e. Tonnino)
- 1/2 cup Vegenaise (She used a soy free one.)
- 2 tbsp yellow mustard
- 2 tbsp brown mustard
- 1/4 of a red bell pepper, chopped
- 1/2 of a dill pickle, chopped
- 1 tsp dried dill, crushed between fingers to a fine consistency
- salt & black pepper to taste
Open-Faced Tuna Sandwiches on Socca
for the socca:
for the tuna:
1. Put flour, oil and salt (and desired seasonings) in a bowl and add/stir in water 1/4 cup at a time until you reach a thick pancake-like batter.
2. Let batter sit for 30 minutes.
3. Cook on stovetop over medium heat for 3-5 minutes on the first side and then 2-3 minutes on the second. (Ariane says that these will work at any size, from small mini flatbreads to full-pan, and will be easy to flip in a nonstick pan.) Keep whole if made small, or chop into pieces of desired single-serving size if made large.
4. Flake tuna with a fork, then mix all ingredients together.
5. Top socca slices with your desired amount of the tuna mixture. In the picture, the open-faced sandwiches are shown topped with flowering pea shoots.
Recipe courtesy of Ariane Resnick.
*This recipe has not been tested by the goop test kitchen.