When my kids were really little they ate most everything I cooked without complaint. Really, friends were jealous, always asking for tips to get their kids to consume just the basic food groups, never mind the mustard crusted salmon or garlicky zucchini gratin my kids would devour.
The only thing they refused to eat was canned tuna. Seared Ahi Tuna they love, however, they saw no relationship between the fresh and canned version, said “it smelled awful” and would not consider ever eating it.
That all changed last weekend. We had friends visit us at our cottage on Lake Ontario. My girlfriend Bernie (a fabulous cook who happens to also be Italian) whipped up this fabulous and super easy Tuna Salad with Chick Peas and Black Beans to go with the chicken sausages we had planned to serve for lunch.
So, imagine my surprise when both kids happily dug into the salad and said it was “really good”. Was it the fact that someone else had made the salad? I know some kids will eat food at a friends house that they would never eat at home. I really didn’t think that applied to my kids.
I like to think it was the expensive Italian olive oil packed tuna.
- 1 can 16oz chick peas, drained and rinsed
- 1 can 16oz black beans, drained and rinsed
- 6 scallions, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 2 large garlic cloves, minced
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 cans good Italian tuna packed in pure olive oil
- In a large add the drained chick peas, black beans scallions and parsley. Mix well
- Add olive oil, vinegar and garlic to a smaller bowl and whisk, season with salt and pepper.
- Pour over beans and mix well.
- Add 1 can of tuna and mix well to break up into small pieces, add the second can and mix leaving larger hunks of tuna.