Sweet And Sour Tuna Involtina
By á-174942
Ingredients
- 1 1/2 pounds skinless tuna fillet cut 8 thin steaks
- 3 tablespoons chopped fresh thyme leaves divided
- 8 salt-packed anchovies filleted, and soaked 1 hour in water
- 1/2 cup chopped fresh fennel fronds
- 4 tablespoons extra-virgin olive oil
- 1 medium red onion chopped 1/4" dice
- 2 medium carrots chopped 1/4" dice
- 2 celery ribs chopped 1/4" dice
- 3 bay leaves
- 2 cups Basic Tomato Sauce (see recipe)
- 1/2 cup red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup chopped Italian parsley
Details
Servings 4
Preparation
Step 1
Lay the tuna pieces out on a cutting board. Place one anchovy fillet, a pinch of fresh thyme and a fennel frond on each one and roll up to form an involtino. Secure each with two toothpicks.
Heat oil in a 12- to 14-inch pan over medium-high heat until smoking. Cook the involtini two to three at a time until lightly browned and remove to a plate.
Add onions, carrots, celery and bay leaves to pan and cook until softened, about 8 to 10 minutes. Add Basic Tomato Sauce, vinegar and wine and bring to a boil. Lower heat and simmer 30 minutes until thick as porridge.
Put tuna into sauce and simmer covered for 5 to 6 minutes, just to warm through. Remove toothpicks from involtini, add parsley and serve.
This recipe yields 4 servings.
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