Name: Fernandes Steak House IIs Salada De Atum C/ Feijão Frade Vinagrete, Batata Cozida & Ovo Cozido Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 cups tinned tuna; 1 cup cooked black-eyed peas (feijão frade); 1 medium red onion; 1 cup fresh parsley; 3 tablespoons olive oil; 2 tablespoons white vinegar; 1 teaspoon salt; 1 teaspoon black pepper; 4 medium potatoes; 4 large eggs

João Pato Quaaaq Quaaaq

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large mixing bowl, combine the tinned tuna, cooked black-eyed peas, finely chopped red onion, and chopped fresh parsley.

Prepare the Salad

In a small bowl, whisk together olive oil, white vinegar, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.

Combine

In a large pot, add the medium potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender.

Cook the Potatoes

Once cooked, drain the potatoes and let them cool. Peel and cut them into bite-sized pieces.

Drain and Cool

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan and turn off the heat, letting the eggs sit for 10-12 minutes.

Boil the Eggs

After sitting, transfer the eggs to an ice bath to cool. Once cool, peel the eggs and cut them into halves or quarters.

Cool and Peel

tinned tuna

cooked black-eyed peas (feijão frade)

red onion

fresh parsley

olive oil

white vinegar

salt

black pepper

potatoes

eggs