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1
To make the oil, puree the tomatoes in a food processor.
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2
Strain through a fine-mesh sieve.
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3
Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour.
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4
Strain again and let cool.
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5
Gradually whisk in the olive oil.
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6
Season with salt and pepper.
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7
Set aside.
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8
Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil.
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9
Reduce the heat and simmer until the peas are tender, about 40 minutes.
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10
Drain and remove all but the peas.
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11
Place in a large bowl and toss in the vinegars and 1 tablespoon of oil.
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12
Let cool.
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13
Preheat the oven to 400 degrees.
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14
Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil.
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15
Roast until tender, about 15 minutes.
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16
When cool, toss with the peas, along with the salt, pepper and scallions.
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17
Set aside at least 30 minutes.
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18
To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat.
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19
Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes.
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20
Let stand for 10 minutes.
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21
Slice thinly across the grain.
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22
Season with salt and pepper.
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23
Shake or stir the tomato oil and drizzle it around the edge of 4 plates.
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24
Mound the salad in the center of the plates and lay the tuna over the top.
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25
Garnish with parsley and serve.
