Grilled tuna with black-eyed pea salad

Ingredients

Quantity		Ingredient
		=== FOR TUNA ===
1½	pounds	Sushi-quality 1\"-thick tuna steaks
		Kosher salt
		Cracked pepper
		Olive oil
		=== FOR SALAD ===
2	cups	Cooked; drained black-eyed peas
2		Celery ribs; diced
½	cup	Diced tomatoes
½	cup	Diced red onion
½	cup	Diced green bell pepper
⅓	cup	Chopped fresh Italian parsley
2	tablespoons	Red-wine vinegar
2	tablespoons	Extra-virgin olive oil
		Salt and pepper; to taste

Directions

Preparation for the Tuna: Sprinkle with salt and pepper on a plate. Rub tuna steaks with olive oil, and coat with salt and pepper. Grill very hot for approximately 5 minutes on each side. Preparation for the Salad: Combine all of the ingredients, and toss mixture. 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.

This dish can also be served over white rice.

Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...

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