The Seared Tuna with the Black-eyed Peas and Peach Salad was served a few weeks ago, when it was too hot to cook. As this post is being written, the weather is cooler. Clouds fill the sky. The ground is damp from last night’s rain. Do I crave this meal in cooler weather like this? Not quite, but I’m posting this meal regardless of the weather. It’s still summer. It’s the middle of August. I’m hoping for more hot days, even if fall is quite a few weeks away. Right now, I’m focusing on this beautiful weather, rain or shine. Peaches, plums, figs, nectarines are at their best this time of year. It’s a coincidence that these fruits pair well with cinnamon and nutmeg, too. Perhaps, they’re sweet fruits warming us into the fall.
1 lb. tuna steak
The juice of one lemon or lime
Salt and fresh pepper, to taste
1. Clean and season tuna steaks with citrus juice, salt and pepper.
2. Drizzle a 2 to 3 tbsp. of olive oil in a black skillet over high heat.
3. Place tuna steaks in the skillet when hot.
4. Depending on personal taste for texture, sear tuna on each side for 2 to 3 minutes.
5. Remove from skillet, place on plate and squeeze more fresh lemon juice.
Black-eyed Peas and Peach Salad
1-14 oz. canned black-eyed peas; rinsed and drained
1 green bell pepper or 2 Italian peppers; roughly chopped
2 to 3 peaches; roughly chopped
1 small red onion; diced
1/2 to 1 cup Italian parsley; chopped
1/4 cup fresh oregano leaves
1 jalapeno; seeds and ribs discarded; diced
A pinch crushed red pepper; to taste
Salt and fresh black pepper; to taste
The juice of one lemon
1/4 to 1/3 cup olive oil
2 to 3 tbsp. white balsamic vinegar
1. Gently toss all ingredients in a large bowl. Let marinate for at least one hour.