Sweet and Sour Tuna Involtina (Mario Batali) |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pounds tuna fillet, skin off, cut into 8 thin steaks |
2 tablespoons chopped fresh thyme leaves plus 1 tablespoon |
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 into 1/4-inch dice |
2 medium carrots, chopped into 1/4-inch dice |
2 ribs celery, chopped into 1/4-inch dice |
3 bay leaves |
2 cups basic tomato sauce, recipe follows |
1/2 cup red wine vinegar |
1/2 cup dry red wine |
1 bunch italian parsley, chopped to yield 1/4 cup |
Directions:
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.
2. 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 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.
|
|