INGREDIENTS

INSTRUCTIONS

DRESSING
SALAD
TUNA
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 tbsp 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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9117
Converted by MM_Buster v2.0l.

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