Peppered Tuna with Crowder Peas

Ingredients

• 1 quart water
• 1 (6- to 8-ounce) smoked ham hock
• 3 cups fresh or frozen crowder peas
• 3 to 4 hot peppers in vinegar, drained
• 2 teaspoons Cajun seasoning
• 4 (6-ounce) tuna steaks
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 1 tablespoon coarsely ground black pepper
• 1 (0.9-ounce) package béarnaise sauce
• 4 cups mixed salad greens
• Garnish: fresh tarragon sprigs

Preparation

1. Bring 1 quart water and ham hock to a boil over medium-high heat in a Dutch oven. Cook 30 minutes or until mixture is reduced by half. Remove and discard ham hock.
2. Stir in peas, hot peppers, and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.
3. Prepare béarnaise sauce according to package directions; keep warm.
4. Coat tuna evenly with oil; sprinkle evenly with salt and ground peppers. Cook in a large hot skillet over high heat 5 minutes on each side or to desired degree of doneness.
5. Divide salad greens evenly onto 4 serving plates. Top with tuna steaks and 1/4 cup drained peas. Drizzle with béarnaise sauce and garnish, if desired.
6. Note: For testing purposes only, we used Knorr béarnaise sauce.