July 25, 2012
Light Tuna Salad In Socca Wraps
Prepare to be amazed beyond all expectations as today I’m going to give you one of the most magical recipes you have ever witnessed. And there’s no trick, just healthy culinary science at its best.
A great tasting dish that is also healthy, gluten-free, full of color and, last but not least, easy to make.
I know, you’re probably thinking that I’m way overselling this...but I’m actually not. I’ve made this recipe over and over again and serve it to all different kinds of people and the response has always been: “enthusiastic”.
The taste is awesome and the fact that it’s light, full of nutrients and gluten-free makes it even more awesome.
Instead of using bread, wraps or tortillas we’re making Socca bread.
If you’re not familiar with Socca, let me give a little of background on it. Socca (also known as farinata or cecina) is an unleavened pancake made with chickpea flour, water and bit of olive oil.
In Italy (where it originates) it’s usually sold in bakeries and pizzerias and cut into irregularly shaped triangular slices, and enjoyed with optional black pepper.
For our use we’re making a thinner version of socca so that we’ll be able to use it as a wrap for our tuna salad.
Also, to make the process easier and quicker, we’re gonna cook it in a pan (not in the oven as per the original recipe).
While the Socca is cooking we make some healthy and light tuna salad with celery, dill pickles and fresh parsley. Instead of mayo we’re using some fat free Greek yogurt, Dijon mustard and black pepper.
Finally, we stuff the Socca with the tuna salad and, voila’, the awesome dish is served. The trick of using Socca instead of bread or wraps is that it makes this dish gluten free, full of fiber and nutrients (that come from the chickpeas), Paleo friendly and a bit innovative on the standard tuna salad wrap that you can buy at any deli around the country.
Light Tuna Salad in Socca Wrap Print this Recipe!
Inspired by SaladAndSequins
1 ¼ cup / 10.5 oz / 300 gr chickpea flour
2 cups / 450 ml water
2 tablespoon olive oil
pinch of salt
2 cans of white albacore tuna
2 large dill pickles finely chopped
2 celery stalk finely chopped
1 container / 5.3 oz / 150 gr 0% Greek yogurt
1 tablespoon Dijon mustard
salt and pepper to taste
In a bowl mix well the chickpeas flour and water. Cover with a lid and let rest at room temperature for 4 to 10 hours (you can do this in the morning before leaving for work or the night before).
Once the waiting time is over, add the olive oil and salt to the mixture and whisk well.
Lightly grease a 6-inch pan (if possible with a thick bottom) with vegetable oil. Warm it on a medium-low flame and scoop one large soup ladle of the chickpeas batter into the pan.
Cook for about 12 minutes before flipping it and cook for another 4 to minutes. The Socca should become of a golden/brown color on both sides but still retain some of the moisture (you don’t want to dry it out too much).
While the Socca is cooking make the tuna salad by mixing well all the ingredients in a large bowl.
Once the Socca is ready turn it onto a plate, add a generous amount of tuna salad and fold in half.
Sprinkle the top of the Socca with ground black pepper and serve.