Pan Seared Tuna with Butternut Squash, Beet, and Black Eye Peas Salad
Recipe Courtesy of Member Sarah Fraher
1 pint of black eye peas
1 butternut squash, keep seeds
salt and pepper
handful of arugula
Prepare black eye peas: boil for 90 minutes with some kind of pork product. Peel and bake butternut squash at 400 degrees F for 20 minutes, until fork tender. Peel and slice beets, brush with olive oil and salt and pepper, bake at 400 degrees F for 20 minutes until tender, flipping midway.
Toss butternut squash seeds with olive oil, salt and pepper, bake 20 minutes at 325 degrees F. Let all cool and then combine. Toss with your favorite vinaigrette; I used 2 Tbsp red wine vinegar, ½ cup EVOO, and ½ tsp Dijon.
Heat a skillet to very hot. Add EVOO to coat. Sear sashimi grade tuna steak for a minute on each side.
Plate arugula first, then add squash mixture on top, and tuna on top of that.