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.