Portuguese salad of black-eyed peas with tuna, egg and olives
Simple, hearty, and full of flavor, this black-eyed pea and tuna salad is a very popular recipe in Portuguese home cooking. It's made with feijão-frade, a small, light-colored legume known as black-eyed peas in Spain and black-eyed peas in other countries.
Ingredients · Servings 2
- 1/2 onion
- 1 tomato (preferably ripe)
- 400g of cooked black-eyed peas
- 1 can of tuna (preferably in olive oil)
- 2 tablespoons of olive oil
- 1 tablespoon of vinegar (we used apple cider vinegar)
- Shall
- Ground black pepper
- Fresh parsley
- 1 egg
- Some olives
Method · 30 min
- Chop the onion and dice the tomato. Drain the black-eyed peas, open the can of tuna, and set aside some olives.
- To assemble the salad, place the drained beans in a deep plate. Distribute the tomato, onion, and drained tuna on top.
- We season with olive oil, vinegar, salt and black pepper to taste.
- Add the chopped fresh parsley and mix gently. Taste and adjust the seasoning with salt, oil, or vinegar if necessary. Cover with plastic wrap and let it rest in the refrigerator for 15 to 30 minutes before serving to allow the flavors to meld.
- Meanwhile, we boil the egg in boiling water for 10 minutes.
- We take the salad out of the refrigerator. We garnish it with the hard-boiled egg cut into quarters and some olives before serving. And that's it!
