This Jewish Italian dish of fresh tuna and peas, awash with rich tomato sauce, is delicious. When peas are not in season, chickpeas are traditionally used instead.
Preheat the oven to 190°C/375°F/Gas 5. Heat the olive oil in a large frying pan, then add the chopped onion, garlic, flat leaf parsley and fennel seeds, and fry over a low heat for about 5 minutes, or until the onion is softened but not browned.