Tonno Fresco con Piselli

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