Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Tuna fillet - skin off, cut 8 thin steaks

  2. 3 tablespoons 45ml Chopped fresh thyme leaves - divided

  3. 8 Salt-packed anchovies - filleted, and Soaked

  4. 1 hour in water

  5. 1/2 cup 73g / 2.6oz Chopped fresh fennel fronds

  6. 4 tablespoons 60ml Extra-virgin olive oil

  7. 1 tablespoon 15ml Red onion - chopped

  8. 2 tablespoons 30ml Carrots - chopped

  9. 1/4" dice (medium)

  10. 2 Celery ribs - chopped

  11. 1/4" dice

  12. 3 Bay leaves

  13. 2 cups 474ml Basic tomato sauce - seenote

  14. 1/2 cup 118ml Red wine vinegar

  15. 1/2 cup 118ml Dry red wine

  16. 1/4 cup 36g / 1 1/3oz Chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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