Salad with black-eyed peas and tuna
Salad with black-eyed peas and tuna

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, salad with black-eyed peas and tuna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Salad with black-eyed peas and tuna is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Salad with black-eyed peas and tuna is something that I have loved my whole life.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad. For a light summer lunch, I've served it cold with slices of crisp apples or pears. I've even served it, minus the tuna, alongside medium-rare grilled.

To get started with this particular recipe, we must first prepare a few components. You can have salad with black-eyed peas and tuna using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Salad with black-eyed peas and tuna:
  1. Prepare 150 g black-eyed peas
  2. Make ready 1 small red onion
  3. Prepare 1/2 bunch parsley
  4. Make ready 1 can tuna
  5. Get oil
  6. Take vinegar
  7. Prepare salt
  8. Get pepper

Cover and refrigerate and consider serving as a snack with a few tortilla chips. Instead, cut and dice the avocado and add with the drained tuna just before serving. Omit the tuna according to your own taste preferences. Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil.

Instructions to make Salad with black-eyed peas and tuna:
  1. Soak the black-eyed peas overnight.
  2. On the next day, strain them, add water and boil until tender.
  3. When they are ready discard the water and place them in a bowl to cool.
  4. Blend the oil, vinegar, salt and pepper in a jar and pour the dressing over the black-eyed peas. Mix lightly.
  5. Add the finely chopped parsley and the onion and mix once more.
  6. Finally add the tuna and mix lightly so that it doesn't break apart too much.

For best results, refrigerate the salad for a couple of hours prior to serving. To serve: Slice the tuna steaks thin, and fan them out on a plate next to the salad. Garnishes: lime slices, fresh cilantro sprigs. Portuguese Black-Eyed Peas and Tuna Salad. Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

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