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Peppered Tuna with Crowder Peas

Peppered Tuna with Crowder Peas

Southern Living JANUARY 2004

  • Yield: 4 servings

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

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.

Stir in peas, hot peppers, and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.

Prepare béarnaise sauce according to package directions; keep warm.

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.

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.

Note: For testing purposes only, we used Knorr béarnaise sauce.

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Peppered Tuna with Crowder Peas recipe

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