Categories: Fish- Seafood

Ingredients

• 1 quart water
• 1 (6 to 8 oz.) smoked ham hock
• 3 cups fresh Crowder peas
• 3 to 4 hot peppers in vinegar, drained
• 2 tsp. Cajun seasoning
• 1 (0.9 oz.) pkg. béarnaise sauce
• 4 (6 oz.) tuna steaks
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. ground red pepper
• 1 Tbsp. coarsely ground black pepper
• 4 cups mixed salad greens
• Garnish: fresh tarragon sprigs

Directions

1. Bring 1 quart water and smoked ham hock to a boil over medium-high heat in a Dutch oven.

2. Cook 30 minutes or until mixture is reduced by half. Discard ham hock.

3. Stir in peas, hot peppers, and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.
4. Prepare béarnaise sauce according to package directions; keep warm.
5. Coat tuna steaks evenly with 2 tsp. olive oil. Sprinkle evenly with salt, red pepper, and black pepper. Cook tuna in a large hot skillet over high heat 5 minutes on each side or to desired degree of doneness.
6. Divide mixed salad greens onto 4 serving plates. Top with tuna steaks and 1/4 cup drained peas. Drizzle with béarnaise sauce, and garnish, if desired.

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