INGREDIENTS

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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