Garbanzo Days Volume I: A Humid Transition

Since the latest heat wave that has hit the Northeast, my little kitchen in Somerville has been mighty dormant. Meals have either been on the go or consisting of light fruits and vegetables that will suppress the heat induced light headedness... and bbq of course. My tummy has been seeing a lot of avocados and tomatoes generously sprinkled with salt and pepper night after night. After finishing off the last of my avos and toms, I started getting an itch for something new. Once I finished scouring my cupboard for any food that was on its last legs I had a brilliant idea.

Meet my curried tuna salad!

I had picked up yellow curry a while back when I was wandering around Haymarket. I stare at it almost every day, trying to figure out what tasty meals I could create from it but I am still quite the novice when it comes to curry. But with the combination of the tuna and no cooking required, I figured I could make something delicious. After consulting a few different recipes I wound up winging it. I added in red onion, a few tbs of nayonaise [to replace mayonnaise] a handful of raisins, cilantro and salt and pepper to taste and of course 3 hearty tsp of yellow curry powder. I let it refrigerate for a couple hours to let the flavors settle into the tuna. Results: delicious, although a little bit of cubed green apple wouldn't have hurt.

Why all the garbanzo beans, you ask? I had my first experience with buying bulk dry beans and got a bit overzealous during the soaking process. Turns out none of my roommates are too keen on the bean so I'll be enjoying them as a side [or main dish] for the next couple of weeks or so. I must say, soaking the beans myself [for 12 hours and then cooking for 1.5 hours] does make them taste better, but that might just be more of a matter of principle than taste.

Onto more summer cooking [or non cooking] Let the adventures begin!