Peppered Tuna With Crowder Peas

• 1 quart water
• 1 (6- to 8-ounce) smoked ham hock
• 3 cups fresh or frozen crowder peas
• 3 to 4 hot peppers in vinegar, drained
• 2 teaspoons Cajun seasoning
• 4 (6-ounce) tuna steaks
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 1 tablespoon coarsely ground black pepper
• 1 (0.9-ounce) package bearnaise sauce
• 4 cups mixed salad greens
• Garnish: fresh tarragon sprigs

1. Bring 1 quart water and ham hock to a boil over medium-high heat in a Dutch oven. Cook 30 minutes or until mixture is reduced by half. Remove and discard ham hock.
2. Stir in peas, hot peppers, and Cajun seasoning; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until peas are tender.
3. Prepare bearnaise sauce according to package directions; keep warm.
4. Coat tuna evenly with oil; sprinkle evenly with salt and ground peppers. Cook in a large hot skillet over high heat 5 minutes on each side or to desired degree of doneness.
5. Divide salad greens evenly onto 4 serving plates. Top with tuna steaks and 1/4 cup drained peas. Drizzle with bearnaise sauce and garnish, if desired.
6. Note: For testing purposes only, we used Knorr bearnaise sauce.

water, frozen crowder peas, peppers, cajun seasoning, tuna, olive oil, salt, ground red pepper, ground black pepper, buearnaise sauce, mixed salad greens, tarragon sprigs

Taken from www.myrecipes.com/recipe/peppered-tuna-with-crowder-peas (may not work)