recipe 
yields
6 Servings
2 tablespoons malt vinegar
1 teaspoon Dijon mustard
⅓ cup olive oil
Kosher salt and pepper as needed
Tabasco as needed
4 cups cooked black-eyed peas, pink eyes, white acre peas, butterbeans, May peas, or any combination
½ Vidalia onion, peeled and diced small
½ cup cucumber, peeled, seeded, and diced small
½ cup yellow squash, diced small
1 cup vine-ripe tomatoes, peeled, seeded, and diced, small
½ teaspoon fresh garlic, minced
¼ cup parsley, chopped
1 cup buttermilk
½ cup mayonnaise, preferably Duke’s
½ cup sour cream
1 tablespoon anchovies, minced
1 tablespoon chives, minced
1 tablespoon fresh tarragon, chopped
1 tablespoon lemon juice, fresh
½ teaspoon lemon zest
1 teaspoon capers, nonpareil, crushed
1 tablespoon extra virgin olive oil, preferably Georgia olive oil
Kosher salt
Freshly ground white pepper
5 tuna steaks, 5 ounces each
Extra virgin olive oil
Salt and pepper
Ingredients
Tangy Buttermilk Sauce
Grilled Tuna
steps
Field Pea Salad
- In a small mixing bowl, whisk together vinegar, Dijon, and olive oil. Season with salt, black pepper, and Tabasco to taste.
- Mix together with vegetables, garlic, and parsley. Stir completely.
Tangy Buttermilk Sauce
- Whisk together all the ingredients and taste for adjustments.
Grilled Tuna
- Prepare gas or charcoal grill (Note: Grilled flavor is greatly enhanced by the use of hardwood charcoal). Brush tuna steaks with a generous amount of olive oil and season on both sides with salt and pepper or your favorite grilling seasonings.
- Brush grill grates with oil and grill tuna steaks approximately 4 minutes per side until tuna is to a suggested medium rare or to your liking.
- Serve immediately or put tuna in a 200-degree oven until ready to serve. Stir pea salad and place in the center of each plate. Top with tuna steak and pass the buttermilk sauce.
Date Published: 07.01.13
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- from Chef Sam McGann, The Blue Point, Duck, North Carolina
