Tuna, Black-Eyed Pea and Radish Salad Recipe

Tuna, Black-Eyed Pea and Radish Salad Recipe

  • 6 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • Cayenne pepper
  • 1 15-ounce can black-eyed peas, rinsed, drained
  • 1 6 1/8-ounce can solid white tuna, drained, flaked
  • 8 large radishes, sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped onion
  • 1/2 cup chopped pitted brine-cured olives (such as Kalamata)
  • Lettuce leaves
  • 2 hard-boiled eggs, thinly sliced
  • 2 plum tomatoes, thinly sliced
  1. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
  2. Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.
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