Tuna with Peas

Name: Tuna with Peas (Tonno con piselli)
Cuisine: Italian
Ingredients: 2 tablespoons coarsely chopped fresh flat-leaf parsley; 800 g (1¾ lb) tuna, cut into 4 steaks; 6 tablespoons olive oil; 2 garlic cloves, finely chopped; Salt and Freshly ground black pepper; Salt and Freshly ground black pepper; 500 g (1 lb 2 oz) polpa di pomodoro; 300 g (11 oz) fresh peas, (shelled weight)

Tonno con piselli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

An extremely simple Sicilian recipe using fresh tuna, which when in season is abundant around the entire Southern coast. It takes only a short time to cook.

Very fresh and tender garden peas give the best results. You could use frozen peas, but there will inevitably be a loss of flavour.

Ingredients

6 tablespoons olive oil
2 garlic cloves, finely chopped
2 tablespoons

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

Heat the oil in a large heavy frying pan and add the garlic and parsley, then immediately add the tuna steaks. Fry briefly, then turn the steaks over. By this time the garlic will have started to brown. Season with salt and pepper, add the tomato pulp and cook for 5 minutes. Remove the tuna steaks from the pan and set aside. Add the peas to the tomato sauce and cook gently unti