Garbanzo tuna salad

I watched a Bon Appetit YouTube about tuna salad. The guy took a can of good tuna and mushed it into oblivion. I thought that seemed like not a really good idea, I thought I liked big chunks of tuna in my salad. It turns out I was wrong. This was a great tuna salad. Instead of pasta he used chick peas. OK, I can do that. He shallow fried them first. He did not use celery or hard boiled egg which, I dunno, you just gotta.

He may have been wrong about those things but the chick peas and the mushed out tuna were fabulous. Also, I may have thrown in a few black olives that were sitting around.


I have recently discovered the Bon Appetit YouTube videos. This is riveting viewing. Seriously. Every recipe they make (with the exception of most of the fish thingsā€”curried salmon, jesus god no) makes me want to make it. While I find all of them engaging, each of the chefs has a distinct style and their own set of annoying foibles. For instance, Andy Baraghani, seen way below, ends every sentence by raising his voice like it’s a question. He also wears tight t-shirts so everyone can see his muscles. (Not that I mind that)

I also like that they do not actually have recipes. Or tell you ingredient amounts. It’s just about cooking and food concepts. They don’t, like they incessantly do on the cooking shows (I’m lookin’ at you Cook’s Complicated), explain that you must wash your goddam hands.

They also always look like they are enjoying themselves and each other, and in general having a good time. I am jealous. 

 Carla Lalli Music and Claire Saffitz

Molly Baz and Chris Morocco 

Chis Morocco with Andy Baraghani who seems to be in the background constantly

And Andy Baraghani and his muscles