Black Eyed Peas with Tuna



In spring and summer legume salads are popular in Greece. But more often than not they are not cooked properly, and the result ends up a mushy mess. So again 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. Flavor wise, this is a Greek feast as it features many localities (capers, olives etc)

Finally, season at the end in the bowl when mixing everything together and use a lot of vinegar. Legumes love it.

In the pot simmer steadily:

1. Black Eyed Peas, 2 cups

for about 40 minutes, until cooked but not overcooked so check regularly. Drain them and refresh under cold water.

In a bowl mix with the peas:

2. Onion, 1 small piece, cut into thin strips

3. Roasted Red Peppers from a jar (unless you make your own), 2 fillets cut in small pieces

4. Capers, 1 cup

5. Sun-dried tomatoes from a jar, in oil, 5 pcs finely chopped

6. Olive fillets, 1/2 cup

7. Parsley, chopped finely 1/2 cup

8. Dill, chopped finely, 1/2 cup

9. Tuna, 2 cans

10. Balsamic Vinegar, 3 tbsp

11. Olive Oil, 3 tbsp

Mix well, taste and adjust seasoning

If you want to save some for the next days do so before adding oil, vinegar and salt, because these will soften the ingredients given time.

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