Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Salada de Feijão-Frade com Atum

Serves 4 to 6 Salad seafood, Salads

Salada de Feijão-Frade com Atum

Salada de Feijão-Frade com Atum is a staple of coastal Portuguese kitchens, where simplicity and quality ingredients reign supreme. This dish captures the essence of home cooking, with no need for extravagant presentation or precise measurements. The focus is on the balance and harmony of flavors, which is achieved by using generous amounts of rich olive oil and hand-judged salt. It's a dish that finds its place on the table any day of the week, embodying the relaxed yet flavorful spirit of Portuguese dining.

Experience a delightful mix of creamy black-eyed peas, tender tuna, and crisp onion, enhanced by olive oil and vinegar, with flat-leaf parsley and hard-boiled eggs adding depth, creating a dish that surprises with each bite.

Ingredients

  • 400 gcooked black-eyed peas — drained
  • 2 canstuna in olive oil — drained and flaked
  • 1sweet onion — finely chopped
  • 3hard-boiled eggs — chopped
  • 4 tbspflat-leaf parsley — chopped
  • 6 tbspextra virgin olive oil
  • 2 tbspwhite wine vinegar
  • to tastefine sea salt

Method

  1. Begin by preparing the main components for the salad. Ensure the 400 g of cooked black-eyed peas are at room temperature. Drain the 2 cans of tuna in olive oil, reserving the oil for later use. Peel and finely chop 1 sweet onion, and set aside. Peel and quarter the 3 hard-boiled eggs.
  2. In a small bowl, whisk together 6 tbsp of extra virgin olive oil, 2 tbsp of white wine vinegar, and a pinch of fine sea salt. Taste the dressing to ensure it has a balanced flavor, adjusting the salt if necessary. The dressing should have a slight tang from the vinegar and a rich, smooth texture from the olive oil.
  3. In a large mixing bowl, combine the black-eyed peas, drained tuna, and chopped onion. Use a spatula to gently fold the ingredients together, being careful not to mash the peas or break the tuna into too small pieces. The goal is to maintain the integrity of each component for a varied texture.
  4. Add the quartered hard-boiled eggs to the bowl. Gently fold them into the salad, ensuring they remain in large pieces. This will provide a creamy texture and visual contrast in the finished dish.
  5. Pour the prepared dressing over the salad mixture. Use the spatula to fold the dressing through the salad, ensuring every ingredient is lightly coated. The dressing should cling to the ingredients without pooling at the bottom of the bowl.
  6. Allow the salad to stand for fifteen minutes at room temperature. This resting period will soften the onion and allow the flavors to meld together, creating a harmonious taste.
  7. Just before serving, finely chop 4 tbsp of flat-leaf parsley and sprinkle it over the salad. Drizzle a final thread of olive oil over the top for added richness. Serve the salad at room temperature, allowing the flavors to shine without the distraction of cold ingredients.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine