Jul 14 2026
Restaurants›Tusk›Snap Peas Recipe

Snap Peas Recipe

Inspired by Tusk
Time30m
Serves4

Grilled snap peas, tzatziki, tatsoi, preserved tangerine

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Ingredients

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Grilled Snap Peas

Tzatziki

Tatsoi & Finish

Method

Grilled Snap Peas

  1. 1

    Prep peas

    Trim the stem ends of the snap peas and remove any strings. Pat dry thoroughly with paper towels; moisture will prevent good charring.

  2. 2

    Season

    Place the dried snap peas in a bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon of the kosher salt (reserve the rest for finishing), 1 teaspoon freshly ground black pepper, and the smoked paprika if using. Ensure each pea is lightly coated.

  3. 3

    Grill

    Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Arrange the snap peas in a single layer and grill, turning occasionally, until blistered and lightly charred in spots, 3–5 minutes total. Work in batches if needed to avoid crowding.

  4. 4

    Finish

    Transfer grilled snap peas to a platter and immediately sprinkle with 2 1/2 teaspoons kosher salt (or to taste) and a light drizzle of the fine olive oil. Set aside while you assemble the rest.

Tzatziki

  1. 5

    Prepare cucumber

    Grate the cucumber, then place it in a fine sieve or cheesecloth and squeeze out excess water until mostly dry (this prevents the tzatziki from becoming watery). Measure about 1/2 cup drained cucumber.

  2. 6

    Mix

    In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning with more lemon or salt if needed.

  3. 7

    Rest

    Cover and refrigerate the tzatziki for at least 15 minutes to let flavors meld (can be made up to 8 hours ahead). Bring to cool room temperature just before serving if chilled strongly.

Tatsoi & Finish

  1. 8

    Dress tatsoi lightly

    Toss the washed tatsoi leaves in a bowl with 1 teaspoon finishing oil and a pinch (about 1/4 teaspoon) of the reserved kosher salt to lightly season. The tatsoi should be just barely dressed to keep it tender and bright.

  2. 9

    Assemble

    On a serving plate or individual plates, spread a spoonful (about 1 to 2 tablespoons) of tzatziki where the snap peas will rest. Arrange grilled snap peas over the tzatziki. Scatter the dressed tatsoi leaves around and between the peas.

  3. 10

    Garnish

    Thinly slice the preserved tangerine and scatter the slices sparingly over the peas and tatsoi (2 teaspoons total). Sprinkle toasted sesame seeds and a little lemon zest if using. Finish with a light drizzle (about 1 teaspoon) of olive oil and a final crack of black pepper to taste.

  4. 11

    Serve

    Serve immediately while peas are still warm, with extra tzatziki on the side for dipping.

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