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Tuna with Black Eyed Bean Salad – Salada de Feijão Frade com Atum

by Tia Maria · Published January 23, 2015 · Updated March 3, 2015

A fan from Portugal; Sofia Vieira-touristic Guide, who does cooking classes in Évora, Portugal with many North American tourists, sent me this recipe.

It’s a great quick salad for your meatless days, a quick lunch and even as a side dish. It’s protein packed and the beans are slow digesting carbs that are good for you!

“The Alentejo is a great place to eat. It was really poor that’s why people had to be creative and yes, there are lots of recipes from the convents and palaces, and also the adaptations of these recipes from the servants that worked for them. Bom Apetite.” She says!

Ingredients:

1 can of cooked black-eyed beans

1 can of Portuguese tuna or any good tuna packed in olive oil

1 small onion (finely minced)

2 cloves garlic ( finely minced)

Sea salt

Black pepper

1 tablespoon Olive oil or more to taste

2 teaspoons white wine vinegar or more to taste

Cilantro (finely chopped)

2 hard boiled eggs (optional)

Instructions:

Place the beans into a small bowl, add the onion and garlic and mix well. Add the flaked tuna, olive oil, vinegar, salt and pepper. Toss gently. Add Cilantro and toss. Add chopped hard boiled eggs if desired and stir into the salad.

Sofia Vieira-touristic Guide