Tinned Tuna with Smoky Black-Eyed Peas
By Nik SharmaPublished on January 28, 2026
Time
45 Minutes
Yield
Serves 2
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for serving4 garlic cloves, sliced thin1 onion, halved and sliced thin¾ teaspoon kosher salt 1 tablespoon smoked paprika 1 bay leaf 1 teaspoon dried thyme 1 teaspoon Urfa pepper, plus extra for serving1 large tomato, cored and chopped1 (15-ounce) can black-eyed peas, rinsed1½ cups vegetable broth 1 tablespoon sherry vinegar 1 (5- to 7-ounce) can/jar olive-oil packed tuna, drained and flaked¼ cup fresh parsley leaves 1 teaspoon grated lemon zest 2 slices sourdough bread, brushed with extra-virgin olive oil and toasted
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.
Time
45 MinutesYield
Serves 2Ingredients
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
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
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.
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