Spinach & arugula salad with yellowfin tuna fillets

Preheat the oven to 350 F.

Drain and rinse one can of chickpeas and pour onto a rimmed baking sheet. Toss with about 1 TBSP of olive oil and salt to taste. Bake for 30 minutes. Remove from the oven and allow to cool.

Cut your tomatoes into slices and drain on a paper towel lined cutting board. Sprinkle with salt and set aside.

Meanwhile, make your vinaigrette.

Run your garlic clove through a microplane zester and add to your blender. Add parmesan, anchovy fillets and mayonnaise. Place your mesh strainer over the top of the blender and squeeze your lemon (this prevents having to dig the seeds out with your hands). Blend on low until combined. Remove the center cap from the top of the blender and slowly add the olive oil until combined.

Divide arugula/spinach mix evenly among two plates. Divide tomato slices amongst both plates and add about ¼ cup of chickpeas to each plate. Divide tuna evenly between plates. Drizzle with dressing (you can always add more and the tuna already has quite a bit of oil, so you want to use sparingly to start - you WILL have leftover dressing which I keep in a Mason jar for 2-3 days).