Salada de Atum com Feijão-Frade | Rosa’s Portuguese Kitchen S02E10 A Fresh, Protein-Packed Portuguese Classic — Simple, Wholesome, and Ready in Minutes. In this episode of Rosa’s Portuguese Kitchen, we explore one of the most beloved staples of the Portuguese table: Salada de Atum com Feijão-Frade. This Tuna and Black-Eyed Pea Salad is the epitome of Mediterranean simplicity, combining pantry essentials with fresh aromatics to create a meal that is both light and incredibly satisfying. Whether you are preparing a quick lunch, a family picnic, or a healthy dinner, this recipe is a timeless tradition that brings the flavors of Portugal directly to your kitchen. Streaming exclusively on CamoesTV+, Rosa takes you through the nuances of selecting the best ingredients and the importance of texture in this vibrant dish. This isn't just a salad; it's a reflection of the Portuguese lifestyle—efficient, nutritious, and deeply connected to cultural heritage. WATCH FULL EPISODE ON CAMOESTV+ English Recipe Ingredients 3 cans tuna, drained 2 cans cooked black-eyed peas, drained and rinsed 1 pack cherry tomatoes 3 boiled eggs 1/4 red bell pepper (chopped) 1/4 red onion (chopped) Juice of 1/2 lemon Olive oil to taste Fresh parsley, chopped Black olives Salt and pepper to taste Step by Step Instructions In a large bowl, combine the red pepper, cherry tomatoes, black-eyed peas, chopped parsley, chopped onion, and drained tuna. Tip: Gently break the tuna into chunks instead of shredding it too much for better texture. Drizzle generously with olive oil and add the lemon juice. Season with salt and pepper. Mix well. Tip: Let the salad rest for 10–15 minutes before serving to enhance the flavours. Garnish with boiled eggs cut into wedges and black olives before serving. Receita em Português Ingredientes 3 latas de atum escorrido 2 latas de feijão-frade cozido, escorrido e passado por água 1 embalagem de tomate cereja 3 ovos cozidos 1/4 pimento Vermelho (picado) 1/4 de cebola roxa (picada) Sumo de 1/2 limão Azeite a gosto Salsa fresca picada Azeitonas pretas Sal e pimenta q.b. Passo a Passo Numa taça grande, misture o pimento vermelho, os tomates cereja, o feijão-frade, a salsa picada, a cebola picada e o atum escorrido. Dica: Desfaça o atum em pedaços grandes, sem o desfazer demasiado, para manter boa textura. Regue generosamente com azeite e junte o sumo de limão. Tempere com sal e pimenta e envolva bem. Dica: Deixe a salada repousar 10 a 15 minutos antes de servir para intensificar os sabores. Decore com os ovos cozidos cortados em gomos e finalize com azeitonas pretas antes de servir. Listen & Watch Listen on Spotify LISTEN NOW More Recipes BROWSE ARCHIVE Find more episodes of Rosa’s Portuguese Kitchen on Camoes TV and stay connected with the Lusophone diaspora across Canada. Keywords: CamoesTV+ Portuguese shows, Rosa’s Portuguese Kitchen, Salada de Atum com Feijão-Frade recipe, traditional Portuguese cooking, healthy Portuguese recipes.

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