Name: Involtini Di Tonno Messinese (Tuna Rolls)
Ingredients: 1 1/2 lb Tuna loin; approximatly 4 to 5; ; inches in diameter; 2 Plus 2 garlic cloves; minced fine; 1/2 Plus 1/3 cup minced red onion; 2 Plus 1 tablespoon chopped flat parsley; 1 tb Minced fresh oregano; 1 tb Chopped fresh basil; 1/4 c Toasted pignolis; 1 1/2 c Bread crumbs; 2 tb Grated Parmesan; 1/4 c Chopped green olives- Sicilian; gaeta, etc; 1/4 c Currants; 1/4 Plus 1/3 cup extra virgin olive oil; 1/2 c Dry; white wine; 1 c Chopped plum tomatoes San Marzano type; 1 tb Fresh lemon juice; Kosher salt; fresh ground black; ; pepper; 1/3 c Torn basil leaves; 4 Mint leaves lightly chopped

Again, self-love can produce a love for God through a lack of conviction of sin. Some people have no sense of the vileness of sin, and no sense of God’s infinite and holy opposition to it. They think God has no higher standards than they have! So they get on well with him and feel a sort of love for him, but they are loving an imaginary God, not the real God. Then there are others whose self-love produces a sort of love for God simply because of the material blessings they have received from His providence. There is nothing spiritual in this either!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Sicilian	Infood02	1	servings

INGREDIENTS

1 1/2	lb	Tuna loin; approximatly 4 to 5
		; inches in diameter
2		Plus 2 garlic cloves; minced fine
1/2		Plus 1/3 cup minced red onion
2		Plus 1 tablespoon chopped flat parsley
1	tb	Minced fresh oregano
1	tb	Chopped fresh basil
1/4	c	Toasted pignolis
1 1/2	c	Bread crumbs
2	tb	Grated Parmesan
1/4	c	Chopped green olives- Sicilian; gaeta, etc
1/4	c	Currants
1/4		Plus 1/3 cup extra virgin olive oil
1/2	c	Dry; white wine
1	c	Chopped plum tomatoes San Marzano type
1	tb	Fresh lemon juice
		Kosher salt; fresh ground black
		; pepper
1/3	c	Torn basil leaves
4		Mint leaves lightly chopped

INSTRUCTIONS

Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing.
For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2
tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs,
Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4
to 6 turns of the pepper mill. This can be done a day in advance. Carefully
slice the tuna across the grain into 1/3-inch thick slices. You will need 2
per order. Place the slices onto a paper lined tray or work surface. Take
about a 1/2-cup of stuffing and compress in the hand. Place this on the
edge of each medallion. Gently roll and secure with a toothpick. May be
refrigerated for up to 4 hours. Heat a skillet or saut. pan to medium. Salt
and pepper the tuna rolls and gently transfer to the pan allowing to
briefly brown. Careful not to move about. Reduce the heat to medium low and
add the remaining oil, onion, and garlic. After 1 minute add the wine,
tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently
braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan
and spoon sauce around.
Yield: 4 servings as a main dish, 8 servings as an appetizer
Converted by MC_Buster.
Per serving: 748 Calories (kcal); 9g Total Fat; (10% calories from fat);
22g Protein; 146g Carbohydrate; 0mg Cholesterol; 1400mg Sodium Food
Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF239
Converted by MM_Buster v2.0n.

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