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Categories:
tomatoes extra-virgin olive oil kosher salt black-eyed peas onion carrot thyme bay leaf garlic water balsamic vinegar red wine vinegar extra-virgin olive oil baby artichokes kosher salt freshly ground pepper scallions olive oil tuna kosher salt Italian parsley
Viewed: 36 - Published at: 3 years agoIngredients
- 5 ripe tomatoes, cored and cut into large chunks
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 1 cup dried black-eyed peas
- 1/2 small onion, peeled
- 1 small carrot, peeled and cut into large chunks
- 4 sprigs fresh thyme
- 1 bay leaf
- 8 cloves garlic, peeled
- 3 1/2 cups water
- 2 teaspoons balsamic vinegar
- 2 teaspoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 16 fresh baby artichokes, trimmed, tough outer leaves discarded
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons finely chopped scallions
- 1 teaspoon olive oil
- 1 8-ounce fresh tuna steak.
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons chopped Italian parsley
Method
- To make the oil, puree the tomatoes in a food processor.
- Strain through a fine-mesh sieve.
- Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour.
- Strain again and let cool.
- Gradually whisk in the olive oil.
- Season with salt and pepper.
- Set aside.
- Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil.
- Reduce the heat and simmer until the peas are tender, about 40 minutes.
- Drain and remove all but the peas.
- Place in a large bowl and toss in the vinegars and 1 tablespoon of oil.
- Let cool.
- Preheat the oven to 400 degrees.
- Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil.
- Roast until tender, about 15 minutes.
- When cool, toss with the peas, along with the salt, pepper and scallions.
- Set aside at least 30 minutes.
- To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat.
- Add the 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.
- Shake or stir the tomato oil and drizzle it around the edge of 4 plates.
- Mound the salad in the center of the plates and lay the tuna over the top.
- Garnish with parsley and serve.
