INGREDIENTS

INSTRUCTIONS

5
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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