When he wants a dinner that’s as fast as it is flavorful, David Leite doesn’t hesitate to crack a can. Just as his father used to. Leite, who founded the award-winning food website leitesculinaria.com, uses canned black-eyed peas and oil-packed tuna to prepare the Portuguese tuna and bean salad called atum com feijão frade. “This dish, which my father used to make all the time, is a great weeknight dinner because it takes just a few minutes to whip up. Pair it with good-quality vinho verde, some crusty bread and salted butter, and you’ve got an easy, no-fuss meal,” he said. In our version, we replace the parsley Leite calls for with arugula, which has a peppery bite that contrasts nicely with the sweetness of the apple. To prepare, in a medium bowl, stir together 1 small red onion (halved and thinly sliced), 3 table- spoons white wine vinegar and 1⁄2 teaspoon kosher salt. Let stand for 5 to 10 minutes. To the bowl, add two 151⁄2-ounce cans black- eyed peas (rinsed and drained), a 5-ounce can olive oil-packed tuna (drained and flaked), 1 small red apple (quartered, cored and thinly sliced), 2 cups lightly packed baby arugula, 3 tablespoons extra-virgin olive oil and 1⁄2 teaspoon black pepper, then toss to combine. Taste and season with salt, pepper and, if needed, additional vinegar. Transfer the salad to a platter. Drizzle with additional oil and serve with lemon wedges.
David Leite’s Portuguese Tuna and Black-Eyed Pea Salad
Photos: Bob Carey (David Leite); Connie Miller of CB Creatives (butter chickpeas); Styling: Christine Tobin