Tuna salad: original and easy, with black-eyed peas

Tuna salad: original and easy, with black-eyed peas


Tuna salad in the best company of black-eyed peas: an original recipe, easy to make and delicious




An easy and tasty tuna salad with black-eyed peas

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:50 + refrigerator time

Interval: 00:00

TOOLS

1 cutting board(s), 1 pressure cooker, 2 bowl(s), 1 colander, 1 strainer(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Black-eyed peas ingredients:

– 1 cup(s) black-eyed peas

– 2 bay leaves

Ingredients for tuna salad:

– 2 can(s) tuna in oil (preserved) – reserve oil or olive oil from canned food (or tuna in oil)

– 4 tablespoons chopped red onion (or onion)

– 2 tomatoes, without seeds, cut into cubes

– 1/2 unit of yellow pepper, removed from the white part and seeds, cut into cubes

– coarsely chopped parsley to taste (or coriander)

Ingredients for canned tuna seasoning:

– 6 tablespoons extra virgin olive oil – use half the olive oil or canning oil set aside

– pepper to taste THE

– Salt to taste

Ingredients TO COMPLETE:

– extra virgin olive oil to taste

Ingredients TO ACCOMPANY:

– seasoned green leaves (optional)

PREPARATION:

  1. Start by cooking the black-eyed peas (see preparation).
  2. Set aside the other ingredients and utensils for the recipe.
  3. Wash and peel the onion (purple) and chop it.
  4. Wash and dry the tomato, remove the seeds and cut it into cubes.
  5. Wash and dry the pepper, remove the seeds and white parts and cut it into cubes.
  6. Open the can of tuna, drain and set aside the canned oil or olive oil (see quantity in ingredients) for dressing.

PREPARATION:

Black-eyed peas – Cooking (do this step during pre-prep):

  1. Using a strainer, wash the cowpeas under running water.
  2. Place in a pressure cooker.
  3. Add the bay leaf and cover with water – 2 fingers above.
  4. Place over high heat and when the pan starts to hiss, lower the heat to medium.
  5. Cook for about 10 minutes and turn off the heat.
  6. Continue pre-preparation (step 2).

Cowpeas – preparation for salad:

  1. Place cold water with ice in a bowl.
  2. Remove the pressure, open the pan, drain the beans and place them in ice water to cool them and stop cooking: the beans must be cooked without falling apart.
  3. When it is cold, drain it again and set it aside in a colander.

Tuna Salad with Black-eyed Beans:

  1. Place the drained black-eyed peas in a bowl large enough to hold all the recipe ingredients.
  2. Add the chopped onion, tomato and diced pepper and mix.
  3. Add the oil or olive oil from the preserves, the extra virgin olive oil, salt and pepper and mix again.
  4. Coarsely chop the tuna and add it carefully.
  5. Cover and refrigerate until ready to serve.

FINALIZATION AND ASSEMBLY:

  1. When serving, wash, dry and coarsely chop the parsley or coriander.
  2. Remove the salad from the refrigerator, add the chopped parsley or coriander and mix.
  3. Place the tuna salad with black-eyed peas on a serving plate or, if you prefer, divide it among plates and season it with a drizzle of extra virgin olive oil.
  4. Serve accompanied by green leaves of your choice (optional).

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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