Tuna with black-eyed pea and artichoke salad

1 servings

Ingredients

Quantity Ingredient
5 Ripe tomatoes; cored and cut into
; large chunks
½ cup Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup Dried black-eyed peas
½ small Onion; peeled
1 small Carrot; peeled and cut into
; chunks
4 Sprigs fresh thyme
1 Bay leaf
8 Cloves garlic; peeled
3½ cup Water
2 teaspoons Balsamic vinegar
2 teaspoons Red wine vinegar
16 Fresh baby artichokes; trimmed,
½ teaspoon Kosher salt; plus more to taste
¼ teaspoon Freshly ground black pepper
2 Finely chopped scallions
1 teaspoon Olive oil
1 Fresh tuna steak; (8-ounce)
Kosher salt
Freshly ground black pepper
2 tablespoons Chopped Italian parsley

Directions

DRESSING

SALAD

TUNA

In food processor puree tomatoes. Strain through a fine-mesh sieve. In a medium-size saucepan place puree and simmer over a low heat until reduced to ½ cup - about 1 hour. Strain again and let cool. Gradually whisk in olive oil. Season with salt and pepper. Set aside.

Salad:

Preheat oven to 400 degrees. In saucepan combine black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water. Bring to a boil. Reduce heat and let simmer until the peas are tender, about 40 minutes. Drain and discard all ingredients except the peas. Place peas in a bowl and toss in the vinegar, and 1 tbsp oil. Let cool. In roasting pan place artichokes and toss with 1 tablespoon oil. Roast, until tender, about 15 minutes. When cool, toss with peas, along with salt, pepper and scallions. Set aside for at least 30 minutes.

Tuna:

In medium-sized non-stick skillet heat oil. Add 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.

Serve tuna drizzled with tomato dressing and black-eyed pea salad.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9117 Converted by MM_Buster v2.0l.

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