Tonno Fresco con Piselli

Fresh Tuna with Peas

Preparation info
  • Serves

    3 or 4

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Most Italian recipes that call for tuna mean canned tuna packed in olive oil. So this dish, which is adapted from La cucina nella tradizione ebraica and is also mentioned in Mira Sacerdoti’s book, is noteworthy. With the fresh peas of springtime an essential ingredient, we can assume this was served at Passover. Italians cook fish longer than most Americans do—and peas, too. For a happy medium, I suggest cooking the tuna on one side, removing it from the pan, simmeri