Name: Portuguese Salad of Black-Eyed Peas with Tuna | Salada de Feijão-Frade com Atum
Prep time: 20 min
Total time: 5 h
Cuisine: Portuguese
Ingredients: 1 1/2 cup dried black-eyed peas, picked over and rinsed; 5 tablespoons extra-virgin olive oil, or more if needed; 3 tablespoons white wine vinegar, or more if you want a zingier taste; 1 small yellow onion, cut in half then sliced into thin half moons (about 1/2 cup); 2 small garlic cloves, minced; 4 tablespoons flat-leaf parsley leaves, thinly sliced; 9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked; Kosher salt and freshly ground black pepper

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This Portuguese salad of black-eyed peas with tuna, called salada de feijão-frade com atum in Portugal, is a classic dish. It’s a mix of black-eyed peas, canned tuna, onion, olive oil, and parsley. Very economical!

A white round plate topped with a serving of Portuguese salad of black-eyed peas with tuna with a fork resting in the salad and a crust of bread on the side.

This is a classic recipe popular in the Estremadura region, which is made by home cooks and chefs alike. In my kitchen, I rarely make it the same way twice, and I suggest you do the same. In winter, I’ve eaten it warm crowned with chopped hard-boiled eggs or sliced boiled potatoes that I’ve browned in a skillet. For a light summer lunch, I’ve served it cold with slices of crisp apples or pears. I’ve even served it, minus the tuna, alongside medium-rare grilled tuna steaks as a sort of deconstructed homage to its origins.–David Leite

Portuguese Salad of Black-Eyed Peas with Tuna | Salada de Feijão-Frade com Atum

Quick Glance
(3)
20 M
5 H
Serves 4 to 6

4.7/5 - 3 reviews

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Ingredients

1 1/2 cup dried black-eyed peas, picked over and rinsed
5 tablespoons extra-virgin olive oil, or more if needed
3 tablespoons white wine vinegar, or more if you want a zingier taste
1 small yellow onion, cut in half then sliced into thin half moons (about 1/2 cup)
2 small garlic cloves, minced
4 tablespoons flat-leaf parsley leaves, thinly sliced
9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
Kosher salt and freshly ground black pepper

Directions

Place the black-eyed peas in a large saucepan, add enough water to cover, and soak for 2 hours. Drain and fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are tender but still hold their shape, 20 to 30 minutes. Drain and set aside.

In a small bowl, whisk the oil and vinegar until blended.

In a large serving bowl, combine the black-eyed peas, onion, garlic, and 3 tablespoons of the parsley. Pour in about 3/4 of the dressing and toss to coat. If you’d like, add some or all of the remaining dressing. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend.

Remove from the fridge 30 minutes before serving. Take a taste and, if desired, add a splash of oil or vinegar or season with salt and pepper. Toss, sprinkle with the remaining 1 tablespoon of parsley, and bring to the table. Originally published April 15, 2009.

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Recipe Testers' Reviews

Chelsea W.

This Portuguese tuna salad recipe is the bomb. All the flavors come together perfectly. I took the description to heart and made it slightly different with what I had on hand.

The first time I made it with pinto beans, in place of black-eyed peas, it was so good. The second time I made I used fresh tarragon, in place of parsley. I did use slightly less olive oil the second time because the recipe had plenty of oil and flavor.

Additionally, it tasted delicious right after it was made. This recipe makes about 8 servings and is an easy go to for the week.

Pat Francis

The basic salad is delicious. I love black-eyed peas and have a marinated black-eyed pea salad I make on occasion, and that’s what drew me to this.

In the spirit of never making this the same way twice, when I served more of the salad for lunch a day after first serving it, I plated it over baby arugula. Not only did it look gorgeous, but the peppery greens added a lovely new note to the earthiness of the black-eyed peas and rich, mild fishiness of the oil-packed tuna.

The first time I served this salad, it had been refrigerated for 3 hours and then rested at room temperature for another 30 minutes. By the second and subsequent days, the flavors had married more thoroughly and the salad got even better. It is definitely improved by being made ahead of time as much as possible.

I loved the raw onion in this. At first, I thought there might be too much (especially because the only small onion I had was fairly old and pungent), but I would have been happy with even more onion than was in here. The bite from the onion worked well with the other combined ingredients.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

dave barnes says:

Nov 02, 2020 at 11:46 am

I made Atum com Feijão Frade from David’s recipe in Milk Street magazine November/December 2020. It was delicious. And, I am not a salad person.
Use good tuna. I used Ortiz, Tuna Bonito Del Norte In Olive Oil Jar, 280g.

1. David Leite says:
  
  Nov 02, 2020 at 8:23 pm
  
  Hey, dave. I’m glad you enjoyed the recipe! They dressed it up a bit with the apple and greens, but it’s still good.
  
Jacqueline Church says:

Jan 05, 2018 at 12:58 pm

Unexpected time on my hands (rescheduling due to that #bombdiggity #Grayson!) and thinking now I can have a proper lunch. What to make? Haven’t had my new year’s blackeyed peas…but nary a pork product in the house. THESE are happening. I think slivers of fennel would be a nice complement and lots of fresh parsley, and yes an egg or two…reporting back soon. Thanks to Instant pot, no worries I didn’t soak these last night!

1. David Leite says:
  
  Jan 05, 2018 at 1:49 pm
  
  Oh, Jacqueline, you got to this before I had a chance to tweak it. I made these for New Year’s, and instead of water, I soaked them in chicken stock. Over-the-top lusciousness.
  
Sofia says:

Mar 08, 2010 at 3:17 pm

Absolutely love this recipe. As you say it’s good both warm in the winter and cold during the summer for a nice picnic.