Respect The Can! Chickpea and Tuna Salad From Chef Jose Andres
Author: Savory Tv
Website: http://www.savory.tv/2010/01/15/chickpea-salad-recipe/
After meeting Chef José Andrés in Aspen, and attending several of his cooking demos, we were a bit surprised at his liberal use of canned foods. We saw him whip out the can opener several times, for tuna, artichokes, and beans. Later we were told that this is fairly common practice in Spanish cuisine, and José raises a good point: “We put things (ingredients) in cans when they are at the peak of their flavor”. It’s very nice to know that even professional celebrity chefs take shortcuts!
In this video from MSNBC, Chef Andres shares 3 recipes using canned ingredients, a White Asparagus Gazpacho, Chickpea and Tuna Salad, and Artichokes with Clams and Jamon Serrano, a dry-cured Spanish ham.
PS: We asked the chef what the best or his favorite brand of canned tuna was, and he said that he always uses Bonito Del Norte tuna packed in Spanish olive oil. For garbanzo beans, aka chickpeas, he prefers the Goya Brand.
Read on for the recipes
Chickpea and Tuna Salad
Serves 2
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