Last week there were rather a lot of things I was frantically trying to get done. One of them was to take some pictures to enter in the Leite’s Culinaria food photography contest, which involved making a recipe from their website and taking a photo of the finished dish. I am very bad at following recipes closely, so it was a little hard for me to find one that I thought I could remain mostly faithful to. I ended up choosing a salad of canned tuna and black-eyed peas, a traditional Portuguese dish with many possible variations.
The recipe is incredibly simple, just cooked black-eyed peas tossed with tuna, onion, garlic, olive oil and vinegar, with some parsley stirred in. I was a little dubious at the initial smell of the black-eyed peas (which I had never cooked before) – they seemed unpleasantly grassy and stunk up the house remarkably. But when I had mixed in the other ingredients and let the salad sit for a little while, it took on a whole new level of flavor that was compellingly good. We ate it plain for dinner the first night, then stuffed into pitas with lettuce for two more lunches. Delicious.