Sweet And Sour Tuna Involtina

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Skinless tuna fillet - cut 8 thin steaks
3 tablespoons	45ml	Chopped fresh thyme leaves - divided
8		Salt-packed anchovies - filleted, and
		Soaked 1 hour in water
1/2 cup	73g / 2.6oz	Chopped fresh fennel fronds
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - chopped 1/4" dice (medium)
2 tablespoons	30ml	Carrots - chopped 1/4" dice (medium)
2		Celery ribs - chopped 1/4" dice
3		Bay leaves
2 cups	474ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	Red wine vinegar
1/2 cup	118ml	Dry red wine
1/4 cup	36g / 1.3oz	Chopped Italian parsley

Recipe 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.

This recipe yields 4 servings.

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

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