Tuna,Tomato and Pea Sauce

Tonno sauce was one of my mother’s most cherished sauces. As us five kids grew up and started our own families, my late mother Gemma still made sure that we regularly had
containers of this fantastic and versatile sauce. This could be used as a topping for
pasta, or a stand alone dish. After it rested in the refrigerator for a day, the flavor of the tuna fish permeated the rest of the ingredients. To this day, none of us grown up kids can make this sauce as delicious as my mother made it.

Ingredients

1 onion diced
1 stalk of celery diced
2 garlic cloves diced
Extra virgin olive oil, enough to coat the bottom of the pan
1 Tbs chopped Italian parsley
1 teaspoon of Italian seasoning
1 teaspoon of Sweet Basil
1 teaspoon of Fresh Ground Pepper
1 regular can of Crushed Tomatoes
1 small can of Tomato Sauce
Frozen Petite Peas 1 bag
Tuna Fish, white, 2 cans or bags

In a medium sized saucepan, sauté onions, celery, garlic, parsley, Italian seasoning,
basil and pepper. Add crushed tomatoes and tomato sauce. Simmer for 15 to 20 minutes
over medium low heat.

About ten minutes before serving add frozen petite peas and tuna fish. Stir very gently so as to not break down the tuna. Serve as a main dish or as a topping on pasta.

Fresh Roma Tomatoes and Sweet Basil are classic complements to any pasta dish. This is one of the finest sauces to make when tomatoes are in season.

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