Southern Living JANUARY 2004
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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