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Lunch recipe · from the recipe book

Seared Tuna Steak, Black-Eyed Pea and Romaine Salad

Peppery seared tuna slices over crisp romaine with creamy black-eyed peas, sweet corn and a bright lemon-dill olive oil dressing.

Seared Tuna Steak, Black-Eyed Pea and Romaine Salad

Ingredients

  • 1¼ lb560 gTuna steaks, yellowfinpatted dry
  • 8½ cups chopped400 gRomaine lettucechopped
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 1 cup164 gCorn kernels, canned, drained
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 stalks80 gCelerythinly sliced
  • 3 medium45 gGreen onionsthinly sliced
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • ¼ cup50 gOlive oildivided
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • ½ tsp3 gSaltdivided
  • 1¼ tsp3 gBlack pepperdivided
  • 1¼ tsp3 gPaprika (sweet or smoked)

Steps

  1. Make the dressing first: in a small bowl, whisk the lemon juice, lemon zest, mustard, honey, half the salt and half the black pepper, then whisk in four-fifths of the olive oil.
  2. In a large bowl, toss the black-eyed peas, canned corn kernels, bell pepper, celery and green onion with half the dressing; set aside to marinate while you cook the tuna.
  3. Season the tuna steaks all over with the paprika, the remaining salt and the remaining black pepper.
  4. Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Sear the tuna 3 to 4 minutes per side, until it reaches 145°F (63°C) in the center. Rest 3 minutes, then slice.
  5. Add the romaine and dill to the bean and corn mixture with the remaining half of the dressing and toss.
  6. Divide the salad among 4 plates and top with the sliced tuna.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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