update on tuna with radicchio, chickpeas and rosemary

When I made this on 11/7, I didn't particularly care for it. The tuna was dry and I didn't really like the texture of the chickpeas with it. I thought back to what the author liked so much, which were little jars of the tuna in oil with the chickpeas and thought I'd give it a go. I added more oil to the tuna, chickpeas and radicchio and refrigerated it.

Yesterday, I made some brown-rice penne pasta, drained the pasta and added olive oil, salt and pepper, then stirred in the tuna, chickpeas and radicchio. It made a tasty, light pasta salad. Good use of the tuna, I think.

I like this much better than the original recipe.