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    BLACK-EYED PEA SALAD WITH PEPPER-CRUSTED TUNA
    from "Miami Spice" by Steven Raichlen

    The idea for this salad came from a barbecue joint near Orlando. The barbecue itself was of middling quality, but the black-eyed pea salad was sensational. It served as a reminder that, while California and New York have inspired much of the new Floridian cuisine, our roots run deep in southern cooking. Chicken breasts or scallops can be substituted for the tuna.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    Salad
    2 cups cooked black-eyed peas (canned are acceptable)
    2 ribs celery, cut into fine dice
    1/4 cup finely diced red onion
    1/4 cup finely diced red bell pepper
    1/4 cup finely diced green bell pepper
    1/4 cup chopped fresh Italian (flat-leaf) parsley plus 4 sprigs for garnish
    2 tablespoons red wine vinegar, or to taste
    2 tablespoons extra-virgin olive oil
    Salt and freshly ground black pepper, to taste

    Tuna
    1 pound sushi-quality (very fresh) tuna, cut into 1-inch-thick steaks
    1 tablespoon olive oil
    1 teaspoon kosher (coarse) salt
    1 tablespoon cracked black peppercorns


    Print recipe
    PREPARATION

    1. Preheat the grill to very hot.
    2. Combine the ingredients for the salad in a mixing bowl and toss to mix. Correct the seasonings, adding salt or vinegar to taste. The salad should be highly seasoned. (The salad can be made several hours ahead of time, but should be reseasoned and tossed at the last minute.)
    3. Rub the tuna with the olive oil. Combine the salt and pepper and thickly coat each side of the tuna with a crust of the salt and peppercorns. Grill the tuna over high heat for 1 minute per side, or until cooked to taste. I like to serve it quite rare in the center. Transfer the tuna to a plate and let cool.
    4. Cut the tuna lengthwise into long, thin slices. Fan the slices out on 4 plates or a platter. Mound the salad in the center. Garnish with the parsley sprigs and serve at once.
    Note Apartment-bound with no backyard and not even a terrace? You can still enjoy this tuna dish. The fish can be quickly seared in a heavy nonstick skillet instead of on the grill.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Goya Blackeye Peas - $1.29/ea
     15.5oz
     
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
     
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Local Wild Yellowfin Tuna Steak - $23.99/lb
     6 - 8 oz
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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