| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian5 | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | Tuna fillet; skin off, cut 8 |
| ; thin steaks | ||
| 3 | tb | Chopped fresh thyme leaves; divided |
| 8 | Salt-packed anchovies; filleted, and | |
| Soaked 1 hour in water | ||
| 1/2 | c | Chopped fresh fennel fronds |
| 4 | tb | Extra-virgin olive oil |
| 1 | md | Red onion; chopped 1/4" dice |
| 2 | md | Carrots; chopped 1/4" dice |
| 2 | Celery ribs; chopped 1/4" dice | |
| 3 | Bay leaves | |
| 2 | c | Basic tomato sauce; see * note |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Dry red wine |
| 1/4 | c | Chopped Italian parsley |
INSTRUCTIONS
* 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; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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