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Open-Faced Tuna Sandwiches on Socca

This is a great recipe for socca, a gluten-free bread made from chickpea flour.

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.