Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Calories: total 1400 kcal, per serving 350 kcal
1kg (2lb 4 oz) frozen peas
2 onions, finely sliced
2 cans of tuna in olive oil, drained
2 tbsp extra virgin olive oil
Fresh parsley, chopped
Salt and black pepper
1. Cook the peas in salted boiling water. Once cooked, drain and set aside.
2. Cook the eggs in the shell in boiling water for 5-6 minutes (don't add salt to water). Let them cool in cold water then crack the eggs under water and start peeling from the flat side.
3. Heat the oil in a non-stick frying pan and sauté the onion for 5-6 minutes until soft and golden. Add peas with a pinch of salt and black pepper. Cook for 5 minutes then remove the pan from the fire. Stir in the tuna (chopped). Mix well and drizzle with parsley, marjoram and mint. Serve in dishes with eggs cut into wedges.