Peppered Tuna With Crowder Peas Recipe

Name: Peppered Tuna With Crowder Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 1 (6- to 8-ounce) smoked ham hock; 3 cups fresh or frozen crowder peas; 3 to 4 hot peppers in vinegar, drained; 2 teaspoons Cajun seasoning; 4 (6-ounce) tuna steaks; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon ground red pepper; 1 tablespoon coarsely ground black pepper; 1 (0.9-ounce) package bearnaise sauce; 4 cups mixed salad greens; Garnish: fresh tarragon sprigs

Servings: persons

1 quart water
1 (6- to 8-ounce) smoked ham hock
3 cups fresh or frozen crowder peas
3 to 4 hot peppers in vinegar, drained
2 teaspoons Cajun seasoning
4 (6-ounce) tuna steaks
2 teaspoons olive oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon coarsely ground black pepper
1 (0.9-ounce) package bearnaise sauce
4 cups mixed salad greens
Garnish: fresh tarragon sprigs

1
Bring 1 quart water and ham hock to a boil over medium-high heat in a Dutch oven. Cook 30 minutes or until mixture is reduced by half. Remove and discard ham hock.
2
Stir in peas, hot peppers, and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.
3
Prepare bearnaise sauce according to package directions; keep warm.
4
Coat tuna evenly with oil; sprinkle evenly with salt and ground peppers. Cook in a large hot skillet over high heat 5 minutes on each side or to desired degree of doneness.
5
Divide salad greens evenly onto 4 serving plates. Top with tuna steaks and 1/4 cup drained peas. Drizzle with bearnaise sauce and garnish, if desired.
6
Note: For testing purposes only, we used Knorr bearnaise sauce.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart water, 1 (6- to 8-ounce) smoked ham hock, 3 cups fresh or frozen crowder peas, 3 to 4 hot peppers in vinegar, drained, and more.

Yes, Peppered Tuna With Crowder Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Tuna With Crowder Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions