Instructions: In food processor puree tomatoes. Strain through a fine-mesh sieve. In a medium-size saucepan place puree and simmer over a low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in olive oil. Season with salt and pepper. Set aside.

Salad: Preheat oven to 400 degrees. In saucepan combine black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water. Bring to a boil. Reduce heat and let simmer until the peas are tender, about 40 minutes. Drain and discard all ingredients except the peas. Place peas in a bowl and toss in the vinegar, and 1 tablespoon oil. Let cool.

In roasting pan place artichokes and toss with 1 tablespoon oil. Roast until tender, about 15 minutes. When cool, toss with peas, along with salt, pepper, and scallions. Set aside for at least 30 minutes.

Tuna: In medium-sized, non-stick skillet heat oil. Add tuna and saute until seared on both sides, but still pink in the center, about 10 minutes. Let stand for 10 minutes.

Slice thinly across the grain. Season with salt and pepper. Serve tuna drizzled with tomato dressing and black-eyed pea salad.

This rercipe yields 4 servings.

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