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Black Eyed Peas with Tuna

Flavour wise, this is a Greek feast as it features many local delicacies (capers, olives, sun dried tomatoes, pickled peppers etc). The only pressure point is that the peas must not boil rigorously because they will lose their shape and crunch. What you really want is a strong, steady simmer. Use a medium sized pot that allows for the all the peas to be enveloped comfortably in the water and move around with ease while boiling. Make sure the water doesn't dry out, so start with a lot, you will drain them in the end anyway.

In the pot simmer gently the:

  • Black eyed peas

for about 40 minutes, until cooked (but not overcooked so check regularly). Drain them, spread them out on a baking tray and season them with preferred vinegar while peas are still hot. I use a mix of:

  • Balsamic Vinegar

  • Apple Cider Vinegar

and go heavy on the quantity because legumes and me in particular love our acids!

In a bowl mix:​

  • Onion, cut into thin strips

  • Roasted Red Peppers from a jar, cut in small pieces

  • Capers

  • Sun-dried tomatoes, finely chopped

  • Olive fillets - I prefer green

  • Parsley, chopped finely

  • Dill, chopped finely

  • Tuna - smoked tuna is even better

Mix well, taste and season with salt. Drizzle some olive oil just before serving.


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