Tuna and Black-eyed Peas Salad for Lazy Days
This is exactly the sort of recipe that is perfect for those days when you don't feel like cooking but still want a quick, homemade meal. The recipe takes no more than 10 minutes to prepare and there is no cooking!
Made with simple pantry ingredients, it is a staple in Lisbon homes and can often be found on the menu of traditional restaurants. I also bring it to the office regularly as a lunchbox meal as it is easy to make ahead. The core ingredients are tuna, black-eyed peas and onion, all generously dressed with good extra virgin olive oil and red wine vinegar. In my version, I like to add celery and red or orange pepper to bring extra colour and texture to the salad. These additions are entirely optional and, if you prefer, they can be replaced with granny smith apples and grated carrot for a similar burst of colour.
Despite its simplicity, this salad is surprisingly filling. If you would like to increase the protein content even further, serve it with hard-boiled eggs or chop them directly into the salad. Could this become your lunch favourite too?
Serves 4
Ingredients
1 medium onion - precise quantities for the fresh vegetables do not matter for this recipe
Up to 4 tablespoons red wine vinegar, or more to taste
4 short celery sticks (or 2 long ones)
1 red or orange pepper
2 small tins of good quality tuna in olive oil (approximately 160-200 gr drained weight in total). If you cannot find in tuna in olive oil, an option is tuna in spring water but make sure to drain it well before using
1 large tin (450-500 gr drained weight) black-eyed peas, drained
4 tablespoons extra virgin olive oil (or the olive oil from the tuna tins)
Optional: 1 hard-boiled egg per person
Equipment
Only a serving bowl or storage container if making ahead.
Method
1. Finely chop the onion, aiming for pieces roughly the same size as the black‑eyed peas. Place the onion in the serving bowl and add 2 tablespoons of the vinegar. Leave it to sit while you prepare the remaining ingredients. This helps soften the onion's harshness whilst retaining its crunch.
2. Then, chop the celery and pepper, roughly the same size as peas as well, and add them to the serving bowl.
3. Flake the drained tuna (but reserving the olive oil) into the salad, add the olive oil and peas. Combine all ingredients well. If using, add the chopped egg at this stage.
4. Taste and adjust the seasoning. If you enjoy a sharper flavour, add 2 additional tablespoons of vinegar – see my tips below.
5. If time allows, let the salad sit for 15 minutes to allow the flavours to mellow or refrigerate until needed.
Tips
Red wine vinegar brings a pleasant acidity that balances the earthy texture of the black‑eyed peas and the saltiness of the tuna. Adjust the quantity to suit your taste, but don't be tempted to leave it out entirely, as it plays an important role in bringing all the flavours together.
This salad can be prepared a day in advance without losing too much of its crunch and keeps well in the refrigerator. If making it ahead, wait until closer to serving to add the vinegar mentioned in Step 4. This helps the vegetables stay crisp while still giving the salad its fresh, vibrant flavour.