Portuguese tuna and black eyed pea salad

Traditional name:Salada de Feijão-Frade com Atum

I ordered a tuna salad on a recent holiday in Portimao, Portugal because the seafood (including the tinned stuff) is remarkable. I was not expecting to see black eyed peas because the menu description was simply ‘salad of tuna’ at the tiny beach bum cafe but they were a delightful surprise! I LOVE black eyed peas and we really don’t see enough of them. They’re a huge part of my African heritage and have always given me a sense of warmth when I eat them. Even when they’re cold, like in this salad!

I’ve added my own extra ingredients just to jazz it up a bit and I encourage you to do the same, especially if you’ve got produce to use up.

Serves 2

1 can black eyed peas, drained and rinsed

2 cans tuna in water, drained

1/2 yellow onion, chopped small

1/2 bell pepper, chopped

About 8 pitted green olives, chopped

About 8 cherry tomatoes, chopped

Handful parsley, minced

2 garlic cloves, grated

3-4 Tbsp good olive oil

2-3 Tbsp white wine vinegar

Sea salt and fresh cracked pepper

1 lemon halved for serving

A bed of wild rocket (arugula) optional

1/ Easy peasy, just toss the first 11 ingredients in a large bowl till we’ll combined and season to taste. You may need to adjust the oil and vinegar to your liking as well.

2/ Transfer to a bed of rocket leaves (if using) on a large platter and serve with lemon!