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 don’t, either.
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 — a sort of deconstructed homage to its origins.–David Leite
Portuguese Salad of Black-Eyed Peas with Tuna
- Quick Glance
- 20 M
- 5 H
- Serves 4 to 6
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Recipe Testers Reviews
I had some black-eyed peas in my cabinet that I needed to use up and ran across this recipe. Surprise! I had all the other ingredients on hand as well. It seemed the perfect summer meal, and it was. I cooked my peas in the morning and mixed up the salad to let it blend in the fridge. I took it out when I started to make some cornbread to go with it, and I let it sit at room temperature for 30 minutes before serving, as suggested in the recipe. I usually don’t enjoy black-eyed peas without tomatoes, but this was an eye-opener, as it was delicious. Even my picky hubby enjoyed this one. A perfect light summer meal on a hot, humid day.