Tuna with Black-Eyed Pea And Artichoke Salad

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Tuna with Black-Eyed Pea And Artichoke Salad Ingredients

DRESSING	3 1/2 c Water
5 Ripe tomatoes; cored and cut	2 ts Balsamic vinegar
; large chunks	2 ts Red wine vinegar
1/2 c Extra virgin olive oil	16 Fresh baby artichokes;
Kosher salt	1/2 ts Kosher salt; plus more to
Freshly ground black pepper	1/4 ts Freshly ground black pepper
SALAD	2 Finely chopped scallions
1 c Dried black-eyed peas	TUNA
1/2 sm Onion; peeled	1 ts Olive oil
1 sm Carrot; peeled and cut into	1 Fresh tuna steak; (8-ounce)
; chunks	Kosher salt
4 Sprigs fresh thyme	Freshly ground black pepper
1 Bay leaf	2 tb Chopped Italian parsley
8 Cloves garlic; peeled

Instructions for Tuna with Black-Eyed Pea And Artichoke Salad

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 1/2 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.

Main Ingredient: FishCuisine: Uncategorized

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