Sweet and Sour Tuna Involtina

Total Time:
1 hr 15 min
15 min
1 hr

4 servings

  • 1 1/2 pounds tuna fillet, skin off, cut into 8 thin steaks
  • 2 tablespoons chopped fresh thyme leaves plus 1 tablespoon
  • 8 salt-packed anchovies, filleted and soaked 1 hour in water
  • 1/2 cup chopped fresh fennel fronds
  • 4 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped into 1/4-inch dice
  • 2 medium carrots, chopped into 1/4-inch dice
  • 2 ribs celery, chopped into 1/4-inch dice
  • 3 bay leaves
  • 2 cups basic tomato sauce, recipe follows
  • 1/2 cup red wine vinegar
  • 1/2 cup dry red wine
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
  • 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 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.

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