Peppered Tuna with Crowder Peas

Recipe from Southern Living

More From Southern Living


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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppered Tuna with Crowder Peas Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy