Fresh Tuna With Peas
by Irene Vlach
Ingredients
- 1 lb thon, frais
- 1 gousse ail, ecrasee
- 1 Tbsp puree de tomates
- 1/2 cup eau
- petits pois
- 1 tbsp persil, hache
Instructions
Dry fish. Heat garlic in olive oil. Add tuna, salt and pepper, until golden. Add tomato paste and water. Simmer until tuna is cooked. Take it out, keep warm. Add peas to sauce and cook until done (about 4'). Return tuna and sprinkle with parsley.
It. cookbook, p. 89