Name: Tinned Tuna with Smoky Black-Eyed Peas
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil, plus extra for serving; 4 garlic cloves, sliced thin; 1 onion, halved and sliced thin; ¾ teaspoon kosher salt; 1 tablespoon smoked paprika; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon Urfa pepper, plus extra for serving; 1 large tomato, cored and chopped; 1 (15-ounce) can black-eyed peas, rinsed; 1½ cups vegetable broth; 1 tablespoon sherry vinegar; 1 (5- to 7-ounce) can/jar olive-oil packed tuna, drained and flaked; ¼ cup fresh parsley leaves; 1 teaspoon grated lemon zest; 2 slices sourdough bread, brushed with extra-virgin olive oil and toasted

Why This Recipe Works

Pantry staples speed the way in this protein-packed dish that’s great for lunch or dinner. We doctor a can of black-eyed peas with sautéed aromatics, a chopped tomato, and the smoky earthiness of smoked paprika and Urfa pepper. After stirring in a splash of sherry vinegar, we serve the beans with crunchy sourdough toast topped with tinned tuna mixed with lemon zest and parsley leaves. A drizzle of extra-virgin olive oil and a sprinkle of extra Urfa pepper are just the right finishing touches.

Before You Begin

We developed this recipe with Pedro Ximenez sherry vinegar, but any sherry vinegar will do. Oil-packed tuna is essential here for its texture and greater richness.

Instructions

Heat 3 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 4 thinly sliced garlic cloves and cook until fragrant, about 1 minute. Add 1 thinly sliced onion and ¾ teaspoon kosher salt and cook until beginning to brown, about 5 minutes. Add 1 tablespoon smoked paprika, 1 bay leaf, 1 teaspoon dried thyme, and 1 teaspoon Urfa pepper and cook until fragrant, about 1 minute. Add 1 chopped large tomato and cook, stirring often, until tomato is broken down, 3 to 5 minutes.

Stir in 1 rinsed can black-eyed peas and 1½ cups vegetable broth. Bring to boil over high heat, then reduce to medium heat and simmer vigorously for 5 minutes. Off heat, stir in 1 tablespoon sherry vinegar and season with salt and pepper to taste.

Combine 1 drained and flaked can/jar olive oil–packed tuna, ¼ cup parsley leaves, and 1 teaspoon grated lemon zest in small bowl, tossing lightly to retain large chunks of fish. Divide beans between 2 serving bowls and top each with slice of bread. Spoon tuna mixture over bread. Serve, sprinkling with extra Urfa pepper and drizzling with extra oil.