Grilled tuna with black-eyed pea salad
1 servings
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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