Fresh Tuna with Peas
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fresh tuna
- garlic
- parsley
- oil
- tomato sauce or paste
- peas
- salt
- pepper
Instructions
- Set half-finger tuna slices over an abundant soffritto of garlic, parsley, and oil once the garlic colors.
- Season with salt and pepper, turn, and at mid-cooking add tomato sauce or paste in water.
- Lift out the cooked tuna, cook the peas in its sauce, then return the tuna to reheat and serve with the peas.