Tuna in Tomato Sauce with Peas
3 tablespoons olive oil
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and minced
Pinch of red pepper flakes
¼ teaspoon smoked mild paprika (pimentón de la vera dulce)
1 tablespoon chopped fresh rosemary
¼ cup dry white wine
1 28-ounce can Italian crushed tomatoes (without added puree)
2 cups frozen peas (no need to defrost)
Salt and freshly-ground black pepper
4 tuna fillets, about an inch thick (6 oz or so each)
In a large skillet (big enough to hold all the tuna in a single layer), heat the olive oil and sauté the onion with a little salt and pepper until soft. Add the garlic and sauté for another minute. Add the red pepper, the paprika, and rosemary, and cook for another 30 seconds. Then add the wine and stir to incorporate anything stuck to the bottom. Add the tomatoes and peas, bring to a boil, lower the heat, and cook uncovered for 20 minutes, stirring occasionally. Add more salt and pepper to taste.
Gently set the tuna fillets in the hot sauce, turning to coat them, and then cover the pan and let them sit for five minutes. Uncover, and allow to cool, turning and basting the fish occasionally until the dish is just barely warm.