Portuguese Style Tuna Salad with Black Eyed Peas & Chickpeas ❦ Salada de Atum Feijão Frade e Grão
This salad is perfect for a hot summer day like today. It is served at room temperature or even warm. I sometimes will make confit garlic oil, warm it gently and use that in place of the regular extra virgin olive oil in this recipe. The apple in my version is not a traditional addition, but I really love it. It works well with all the flavours. You can serve this salad atop wilted greens or your lettuce of choice. Today I spooned it atop another Portuguese classic, Batatas a Murro, or "punched" potatoes.
Portuguese Style Tuna Salad with Apple, Black Eyed Peas & Chickpeas ❦ Salada de Atum Feijão Frade e Grão
400 g. Black-eyed peas/beans, drained
400 g. Chickpeas/Garbanzo beans, drained
220 g. Yellowfin Ventresca Tuna Fillets in olive oil, undrained
I used Asda extra special brand, fabulous! Try not to mash up the tuna too much, let the bigger chunks prevail. You really want the best-canned tuna in oil you can find.
4 Soft boiled eggs, preferably rich golden yolks, I only use Clarence Court brand eggs