TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 3h10m
Yield Four servings
Number Of Ingredients 21
Steps:
- To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
- Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
- Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
- To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
- Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.
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Axle Cooper
[email protected]This salad is perfect for summer. It's light and refreshing, and it's a great way to use up fresh vegetables.
ramesh vlogs
[email protected]This is a great recipe for a quick and easy weeknight meal.
Jutt Sahib
[email protected]I love the addition of artichokes to this salad. They add a nice briny flavor and a bit of crunch.
Dorian Fullenwinder
[email protected]This salad is a great way to use up leftover tuna. It's also a healthy and filling meal.
Baezit Bostami
[email protected]I'm always looking for new ways to use canned tuna, and this salad is a great option. It's easy to make and it's very tasty.
Keven Tamblyn
[email protected]This is one of my favorite tuna salads. I love the combination of flavors and textures. It's also a very versatile salad. I often add different vegetables, such as chopped red onion or celery.
MDmurad Hasan
[email protected]I've made this salad several times now, and it's always a winner. My family loves it, and it's a great way to get them to eat more vegetables.
Shifting With Shazia
[email protected]This salad is perfect for summer. It's light and refreshing, and it's a great way to use up fresh vegetables.
Yusuf Wasiu
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor. I also appreciate that it's a healthy and low-carb option.
Eid cabauatan
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have canned tuna on hand, so I can throw this salad together in no time.
Ikhlak Khan
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the artichokes. They added a nice briny flavor to the salad.
Sky Williams
[email protected]This salad is delicious and refreshing! I love the combination of tuna, black-eyed peas, and artichokes. It's a great way to use up leftover tuna, and it's also a healthy and filling meal.