Directions

1. For the edamame salad, in a medium bowl combine edamame, black-eyed peas, bell pepper, onion, cilantro, 2 tablespoons of the lime juice, and 1 tablespoon of the oil; mix well. Cover and refrigerate until ready to serve.
2. Sprinkle tuna with chipotle seasoning, and season with salt to taste. Drizzle with remaining 1 tablespoon lime juice. In a large nonstick skillet heat remaining 1 tablespoon oil over medium-high heat. Add tuna; cook 2 minutes per side or to desired doneness. Remove from skillet and let stand 2 minutes. Cut into slices 1?4-inch thick.
3. Place edamame salad on 4 plates. Top evenly with tuna slices, and serve.