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| Grilled Tuna with Black-Eyed Pea Salad
Depending on the heat of your grill, pull this off in 3-5 minutes. You want it pink to rare in the center, if you are using high-quality sashimi-grade tuna.
FOR TUNA
1 1/2 pounds Sushi-quality 1"-thick tuna
Kosher salt
Olive oil
Cracked pepper
SALAD
2 tablespoon Extra-virgin olive oil
1/2 cup Diced green bell pepper
1/3 cup Chopped fresh Italian parsley
2 Celery ribs; diced
1/2 cup Diced tomatoes
1/2 cup Diced red onion
Salt and pepper; to taste
2 cups Black-eyed peas, canned are just fine; cooked, drained
2 tablespoon Red-wine vinegar |
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Preparation for the Tuna: Sprinkle with salt and pepper on a plate. Rub tuna steaks with olive oil, and coat with salt and pepper. Grill very hot for approximately 3-5 minutes on each side. Preparation for the Salad: Combine all of the ingredients, and toss mixture. For best results, refrigerate the salad for a couple of hours prior to serving. To serve: Slice the tuna steaks thin, and fan them out on a plate next to the salad.
This dish can also be served over white rice. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook
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