Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Feijão-frade com atum e ovo is a quick, satisfying dish that keeps its Portuguese character.
It can be served cold or at room temperature, with generous olive oil and finely chopped onion.
Ingredients
- 2 cups of cooked black-eyed peas
- 2 cans of drained tuna
- 3 boiled eggs
- 1 chopped red onion
- Chopped parsley
- 80 ml olive oil
- 1 tablespoon of vinegar
- Salt and pepper
Method
- Mix the black-eyed peas, tuna and onion in a serving dish.
- Season with olive oil, vinegar, salt and pepper.
- Add the chopped parsley and toss gently.
- Cut the eggs into wedges.
- Finish the salad with the eggs on top.
- Serve cold or at room temperature.
Tips from Empório Portugal
- Firm black-eyed peas give the salad a better texture and appearance.
- Onion can be left in cold water for a few minutes to soften.
- Tuna packed in olive oil works especially well in this salad.
Possible substitutions in Brazil
- Black-eyed peas readily available in Brazil work perfectly.
- Tuna can be replaced with canned sardines.
Pairing
Sparkling water, lemonade or a light white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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