CookEat Recipe
Fresh Tuna with Peas
Thin tuna slices cooked with garlic, parsley and tomato, then briefly returned to peas cooked separately in the same pan juices.
Method
Steps
Step 1
Gather the ingredients: 600 g fresh tuna, in slices about 1 cm thick; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped parsley; 4 tablespoons olive oil; Salt and black pepper; 200 ml plain tomato puree; 400 g fresh shelled peas; About 100 ml water, only as needed.
Step 2
Keep the tuna refrigerated until cooking. Heat the olive oil in a wide pan with the finely chopped garlic and parsley. When the garlic begins to colour, after about 1 minute, add the tuna slices and season with salt and pepper.
Step 3
Turn the tuna to cook both sides. About halfway through cooking, after roughly 2–3 minutes, add the tomato puree. Simmer gently for another 3–5 minutes or as needed until the centre of each slice reaches at least 70°C.
Step 4
Lift out the tuna without its sauce and keep it hot at 60°C or above. Add the peas to the remaining pan juices, with a little water if needed, and simmer for about 10–15 minutes until tender. Return the tuna on top of the peas and heat together gently for about 1–2 minutes before serving.
Step 5
For the tomato-paste version, replace the puree with 2 tablespoons plain tomato paste dissolved in about 170 ml water. Use the same sequence: tomato added halfway through cooking the fish, fish removed while the peas cook, then returned to them.
Step 6
Fresh tuna is a higher-mercury fish. Health Canada limits the combined intake of these fish to 150 g per week for the general population, 150 g per month for people who are pregnant, may become pregnant or are breastfeeding, 125 g per month for children aged 5–11 and 75 g per month for children aged 1–4. Adjust the serving size and frequency accordingly. Cooking does not remove mercury.
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