Sweet and sour tuna involtina

4 servings

Ingredients

Quantity Ingredient
1½ pounds Tuna fillet; skin off, cut 8
; thin steaks
3 tablespoons Chopped fresh thyme leaves; divided
8 Salt-packed anchovies; filleted, and
Soaked 1 hour in water
½ cup Chopped fresh fennel fronds
4 tablespoons Extra-virgin olive oil
1 medium Red onion; chopped 1/4\" dice
2 mediums Carrots; chopped 1/4\" dice
2 Celery ribs; chopped 1/4\" dice
3 Bay leaves
2 cups Basic tomato sauce; see * note
½ cup Red wine vinegar
½ cup Dry red wine
¼ cup Chopped Italian parsley

Directions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D22)

Per serving: 179 Calories (kcal); 14g Total Fat; (73% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali

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