Sweet And Sour Tuna Involtina

Sweet And Sour Tuna Involtina
Sweet And Sour Tuna Involtina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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