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    Open-Faced Tuna Sandwiches on Socca

    Read original issue here


    for the socca:

    • 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

    for the tuna:

    • 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


    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.