Filete de Atum com Feijão Frade - Briosa

The third of Briosa's boiled-and-filleted tuna tins swaps in black-eyed peas and a scatter of parsley instead of chickpeas or bay leaf. Parsley keeps the oil fresh rather than heavy, and the peas hold their shape well enough to spoon whole over rice, echoing the classic Portuguese habit of pairing feijão frade with arroz.