Tuna Cowboy Caviar Recipes

UPTOWN COWBOY CAVIAR

Steps:

• Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
• Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

TUNA BARBACUE

Steps:

• Heat olive oil in a small saucepan; add celery and cook until softened over medium heat, approximately 5 minutes.
• Add ketchup, Worcestershire sauce, brown sugar, apple cider vinegar and dry mustard. Stir and cook over low heat for 20 minutes, stirring occasionally.
• Add drained tuna and heat through for 10 minutes.
• Serve on buns.

COWBOY CAVIAR

Steps:

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

TUNA COWBOY CAVIAR

Steps:

• Toss salad ingredients together (except avocado, until just before serving. You can cover avocado with a layer of dressed salad to keep it from browning or just add it as you eat it.).
• Whisk dressing ingredients together and stir into salad.
• Optional: You can stir in shredded cheddar cheese and/or cubed cream cheese.
• Serve as a dip with tortilla chips, over lettuce as a salad, wrapped in a tortilla with cheese or on it's own as a filling lunch.

GORGONZOLA-PINE NUT-HERB BUTTER STEAK

Steps:

• Preheat the outdoor grill on medium - high heat. Place the softened butter, gorgonzola cheese, spices and pine nuts into a food processor. Puree until incorporated, season with salt and pepper. Season the steaks on both sides with salt and pepper. Grill to desired doneness (always RARE).
• To serve, top with 2 Tablespoons of spiced butter.
• love my side dishes
• cowboy Caviar