Portuguese Salad of Black-Eyed Peas with Tuna

Ingredients:

1 1/2 cup dried black-eyed peas, picked over and rinsed
5 tablespoons extra-virgin olive oil, or more if needed
3 tablespoons white wine vinegar, or more if you

want a zingier taste
1 small yellow onion, cut in half then sliced into

thin half moons (about 1/2 cup)
2 small garlic cloves, minced
4 tablespoons fresh flat-leaf parsley leaves, thinly sliced
9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well
drained and lightly flaked
Kosher salt and freshly ground black pepper



Preparation:

1. Soak the beans in a large saucepan for 2 hours

in enough water to cover by 2 inches. Drain and fill

the pot with fresh water. Bring to a boil over high heat,

reduce the heat to low, and simmer until the beans are

tender but still hold their shape, 20 to 30 minutes. Drain

and set aside.
2. In a small bowl, whisk the oil and vinegar until blended.

In a large serving bowl, combine the beans, onion, garlic,

and 3 tablespoons of the parsley. Pour in the dressing

and toss to coat. Fold in the tuna, season with salt and

pepper to taste, and cover with plastic wrap. Refrigerate

for at least 2 hours for the flavors to blend. Remove from

the fridge 30 minutes before serving.
3. Take a taste. Add a splash of oil or vinegar or season

with salt and pepper, if needed. Toss, sprinkle with the

remaining 1 tablespoon of parsley, and bring to the table.