Recipe - Grilled Tuna With Black-Eyed Pea Salad

=== FOR TUNA ===
1 One half pound Sushiquality 1"thick tuna
steaks
Kosher salt
Cracked pepper
Olive oil
=== FOR SALAD ===
2 cup Cooked; drained blackeyed
peas
2 Celery ribs; minced
One half cup Diced tomatoes
One half cup Diced red onion
One half cup Diced green bell pepper
1/3 cup Chopped fresh Italian
parsley
2 tablespoon Redwine vinegar
2 tablespoon Extravirgin olive oil
Salt and pepper; to taste

Preparation for the Tuna: Sprinkle with salt and pepper on a plate. Rub
tuna steaks with olive oil, and coat with salt and pepper. Grill very hot
for approximately 5 minutes on each side. Preparation for the Salad:
Combine all of the ingredients, and toss mixture. For best results,
refrigerate the salad for a couple of hours prior to serving. To serve:
Slice the tuna steaks thin, and fan them out on a plate next to the salad.
This dish can also be served over white rice.

Recipe Source: Home & Garden TV All In Good Taste

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

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