Sunday Flavors

BLACK-EYED PEA AND TUNA SALAD

This black-eyed pea and tuna salad, usually served chilled, is a classic Portuguese Summer salad. But if you want to turn it into a Winter salad, just warm it and add some boiled potatoes, browned in a skillet with some bay leaves and olive oil, and serve it over toasted bread slices. So tasty.
The basic ingredients of this recipe are black-eyed pea, tuna, onion, olive oil and vinegar. But I rarely make it the same way twice, and I suggest you don’t, either. You can remove some of the ingredients down mentioned or add different ones of your preference. You can use cucumber, lettuce, celery, courgette, spinach, red cabbage, feta cheese and so many others. Just be creative.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of boiled black-eyed pea (canned);
300 gr / 10 ½ oz of canned tuna;
2 fresh ripe tomatoes, sliced (ore similar amount of cherry tomatoes);
2 bell peppers (one green, one red), roasted;
1 tablespoon of cappers;
1 red onion, diced;
1 garlic clove, sliced;
1 tablespoon of dried oregano;
150 gr / 5 ¼ oz of canned artichokes;
2 or 3 hard-boiled eggs;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
50 ml / 1 ¾ fl oz of red wine vinegar;
Juice of one lemon;
1 tablespoon of balsamic vinegar;
1 teaspoon of Dijon mustard;
Salt and pepper to season;
1 fresh chili, chopped;
Fresh coriander, coarsely chopped;
Black or green olives (optional).

METHOD:
BELL PEPPERS:

Preheat your oven to 150ºC/300ºF;
Place the whole bell peppers into a roasting tray and roast it around 30 to 45 minutes, turning it around a couple of times;
When roasted, put it in a well covered recipient to cool down and smooth;
Remove seeds and skin very well in a water recipient, drain and set aside;

SALAD:

In a large bowl, toss together black-eyed pea, tuna, tomatoes, roasted bell peppers, cappers, onion, garlic, artichokes and oregano;
Add fresh coriander, coarsely chopped, and toss again;
In a small bowl, whisk very well until blended the following ingredients: salt, pepper, chili, Dijon mustard, lemon juice, balsamic vinegar, red wine vinegar and olive oil;
Pour in the dressing and toss to coat the salad;
Cover and chill in the refrigerator for at least one hour;
Before serve, toss the salad again and decorate it with chopped boiled eggs, some olives and add a final splash of extra virgin olive oil or vinegar, according to your taste;