Grilled Tuna with Field Pea Salad and Tangy Buttermilk Sauce

Photo by Keith Lanpher

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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
  • 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
  • Kosher salt
  • Freshly ground white pepper
  • Grilled Tuna
  • 5 tuna steaks, 5 ounces each
  • Extra virgin olive oil
  • Salt and pepper

Field Pea Salad

  1. In a small mixing bowl, whisk together vinegar, Dijon, and olive oil. Season with salt, black pepper, and Tabasco to taste.
  2. Mix together with vegetables, garlic, and parsley. Stir completely.

Tangy Buttermilk Sauce

  1. Whisk together all the ingredients and taste for adjustments.

Grilled Tuna

  1. 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.
  2. 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.
  3. 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.
  • from Chef Sam McGann, The Blue Point, Duck, North Carolina

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