Name: Tonno Fresco con Piselli (Fresh Tuna with Peas)
Yield: Serves 3 or 4
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; 1¼ pounds tuna fillet, in one piece, about 1 inch thick; 4 tablespoons olive oil; 2 cloves garlic, finely minced; 1 small onion, finely chopped; 3 tablespoons chopped fresh flat-leaf parsley; 1 cup diced canned plum tomatoes; Water or dry white wine, as needed 2 pounds; English peas, shelled (about 2 cups)

Preparation info

Serves
3 or 4

Difficulty
Easy

Appears in

Cucina Ebraica

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