Sweet and Sour Tuna Involtina
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Ingredients
| 1-1/2 lb. | tuna fillet, skin removed, cut in 8 thin steaks | | 3 tbsp. | chopped fresh thyme leaves, divided | | 8 | salt-packed anchovies, filleted, and soaked 1 hour in water | | 1/2 cup | chopped fresh fennel fronds | | 4 tbsp. | extra-virgin olive oil | | 1 | md. red onion, chopped in 1/4-inch dice | | 2 | md. carrots, chopped in 1/4-inch dice | | 2 | celery ribs, chopped in 1/4-inch 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 |
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Instructions
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.
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