As pretty as those lady peas are earlier in the year, it’s crowder peas that really make me happy. Try this adaption of a recipe from ages ago in Southern Living. I think they served it on salad greens and topped it with bernaise sauce. You could serve do the same but instead of bernaise sauce, just whip up a little vinaigrette.
Ingredients:
1 quart water 3 cups crowder peas 3 to 4 jalapenos (or to taste!) 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
Preparation:
Bring 1 quart water to a boil and stir in peas, jalapenos and and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.
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. Serve tuna with peas. Done!