Title: Sweet And Sour Tuna Involtina
Categories: Italian5
Yield: 4 servings

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

* 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

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