Light Tuna Salad in Socca Wrap

Light Tuna Salad in Socca Wrap

Inspired by SaladAndSequins

Ingredients

Socca

1 ¼ cup / 10.5 oz / 300 gr chickpeas flour

2 cups / 450 ml water

2 tablespoon olive oil

pinch of salt

Tuna salad

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

Directions

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 inches 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.