Grilled Tuna with Field Pea Salad and Tangy Buttermilk Sauce

Yields
6 Servings

from Chef Sam McGann, The Blue Point, Duck, North Carolina

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

Tangy Buttermilk Sauce

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

Grilled Tuna

5 tuna steaks, 5 ounces each

Extra virgin olive oil

Salt and pepper

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

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.