Sweet and Sour Tuna Involtina



4 servings



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


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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