Tuna With Black-Eyes Pea And Artichoke Salad

Recipe Ingredients

		Dressing
5		Ripe tomatoes - cored, and
		Cut into large chunks
1/2 cup	118ml	Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1 cup	237ml	Dried black-eyed peas
1/2 cup	31g / 1.1oz	Onion - peeled (small)
1 cup	110g / 3.9oz	Carrot - peeled, and (small)
		Cut into chunks
4 sections		Fresh thyme
1		Bay leaf
8		Garlic cloves - peeled
3 1/2 cups	829ml	Water
2 teaspoons	10ml	Balsamic vinegar
2 teaspoons	10ml	Red wine vinegar
16		Fresh baby artichokes - trimmed, outer
		Leaves removed, thinly sliced
1/2 teaspoon	2.5ml	Kosher salt - plus more to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Scallions - finely chopped
		Tuna
1 teaspoon	5ml	Olive oil
1		Fresh tuna steak - (8 oz)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped Italian parsley

Recipe Instructions

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 tablespoon 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.

This rercipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9117) - from the TV FOOD NETWORK

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