Involtini di Tonno alla Siciliana

By LeeBoruchow

Ingredients

• 4 tablespoons extra-virgin olive oil, plus extra for garnish
• 1/2 cup whole Gaeta olives
• 1/4 cup salt-packed capers, rinsed and drained
• 1 tablespoon hot red pepper flakes
• 2 tablespoons pine nuts
• 1/4 cup currants
• 2 cups basic tomato sauce
• 1/2 cup dry white wine
• 1/2 to 1 cup fresh bread crumbs
• 2 oranges, zested
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 pound piece of tuna, cut into 4 (1/3-inch-thick)
• toothpicks
• Fresh oregano leaves, torn
• Fennel fronds, roughly chopped

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F.
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the tomatoes and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.

In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.

Season each piece of fish with salt and pepper and place flat on a work surface. Spread the breadcrumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.

Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with torn oregano, fennel fronds and olive oil.