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.