TUNA, CHICKPEA, AND ARUGULA SANDWICH

Tuna, Chickpea, and Arugula Sandwich image

Number Of Ingredients 8

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2 thick slices rustic-style bread
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil
1/4 cup cooked chickpeas, preferably homemade (page 47), rinsed and drained
Kosher or sea salt
Freshly ground black pepper
4 marinated artichoke hearts, drained and chopped
2 tablespoons packed baby arugula leaves, stacked, rolled, and thinly sliced
3 slices Herbed Lemon Confit (page 4), drained and chopped

Steps:

Preheat the oven broiler with the rack set 4 to 5 inches away from the flame or element. Broil the bread until it is deep golden brown on just one side, 1 to 2 minutes, and transfer to a serving plate, toasted side up.
Drain the tuna, squeezing the oil out of it into a small bowl.
Toss the chickpeas into a small bowl and pour 2 teaspoons of oil from the tuna over them. Season with salt and pepper to taste, and use a fork to mash the chickpeas into the oil. If the mixture seems too dry for your taste, add a little of the marinade from the artichoke hearts.
To assemble the sandwich, spread the chickpeas onto the toasted side of one of the pieces of bread; top with the arugula, artichoke hearts, lemon confit, and tuna. Top with the other slice of bread, toasted side facing inward, gently press the sandwich with your hand, cut in half, and eat.