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.
ARTICHOKE AND BLACK-EYED PEA SALAD
Steps:
- Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
- Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
- Drizzle reserved artichoke marinade over black-eyed peas.
- Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
- Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
- Pour dressing over black-eyed peas salad and toss to combine.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 36.2 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 10.8 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1494.3 mg, Sugar 7.6 g
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The idea of a salad is so simple yet so versatile. There are endless possibilities when it comes to salad recipes. One such recipe is artichoke and black eyed pea salad. This salad is a perfect blend of flavors and textures, and it is packed with nutrients.
What are artichokes and black eyed peas?
In case you are not familiar with these two ingredients, let me tell you a little bit about them. Artichokes are a plant species that belong to the thistle family. They are commonly used in Mediterranean cuisine and are known for their nutty and delicate flavor. They are also a great source of fiber, vitamins, and minerals.
Black-eyed peas, on the other hand, are a type of legume that is commonly used in southern and soul food cuisine. They have a creamy, earthy flavor and are rich in protein, fiber, and nutrients like iron and potassium.
The health benefits of artichokes and black eyed peas
One of the best things about this salad is that it is not only delicious but also packed with nutrients. Both artichokes and black-eyed peas offer a range of health benefits. Here are some of them:
Artichokes
- Loaded with antioxidants that protect against cell damage and inflammation
- High in fiber, which promotes digestion and lowers cholesterol
- Rich in vitamins and minerals like vitamin C, vitamin K, and potassium
- May improve liver health and aid in detoxification
Black eyed peas
- Rich in protein, which helps build and repair body tissues
- High in fiber, which promotes satiety and regulates blood sugar levels
- Loaded with iron, which helps transport oxygen in the body
- May lower the risk of heart disease and certain types of cancer
How to make artichoke and black-eyed pea salad
Now that you know what artichokes and black-eyed peas are and why they are good for you, let's get into the recipe for this delicious salad. Here are the ingredients you will need:
- 1 can of black-eyed peas, drained and rinsed
- 1 can of artichoke hearts, drained and chopped
- 1 small red onion, chopped
- 1 small red bell pepper, chopped
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the drained black-eyed peas, chopped artichoke hearts, chopped red onion, chopped red bell pepper, and fresh parsley.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy!
Conclusion
Artichoke and black-eyed pea salad is a delicious and healthy recipe that is perfect for any occasion. Whether you are having a summer barbecue or a cozy winter dinner, this salad will surely impress your guests. So next time you are looking for a new salad recipe to try, give this one a go!