Black-eyed Peas and Tuna Salad

By Michelle Beadle Holder, PhD

Peas and fish are two staples of African diaspora cuisine. In this recipe, we used black-eyed peas which is originally from West Africa. We also used tuna since it is more readily available, convenient, and inexpensive. You can substitute tuna for mackerel or salmon. This dish is best when eaten fresh, but you can store it in your fridge for up to 3 or 4 days.

Time: 15 minutes  Serving Size: 4 Level: Easy 

Ingredients

One 15 ounce can black-eyed peas (low sodium) (drained and rinsed)

Two 5-ounce cans tuna (drained)

2 cups cucumber (diced)

1/4 cup red onions (diced) (optional)

Juice of 1 lemon

2 tablespoons mustard

1 tablespoon olive oil 

Jerk seasoning or Salt and pepper to taste 

Garnish with Parsley or cilantro (optional)

Procedure: 

Step 1: Gather your ingredients 

Step 2: Peas and tuna

• Open can of black-eyed peas, drain liquid, and rinse with water.  

• Open tuna cans and drain off liquid. 

Step 3: Cucumber and onions

• Dice cucumber and red onion into small pieces

Step 4: Combine the ingredients 

• In a large bowl, combine black-eyed peas, tuna, cucumber, and onions.  Add seasoning (dash of our jerk seasoning or salt and pepper), lemon, mustard, and olive oil.  Use a large spoon to mix all ingredients together. Serve chilled. 

Other Serving Ideas:

• Add black-eyed peas tuna salad to wrap, a bed of lettuce, or avocado.