Best Involtini Di Tonno Messinese Tuna Rolls Recipes

Involtini di Maialle image

Provided by Food Network

Time 1h30m

Number Of Ingredients 11

1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
12 fresh sage leaves
6 slices Parma prosciutto
6 pieces of fontina Cheese 1/4 by 3/4 by 2
1 cup flour for dredging
3 tablespoons olive oil
2 tablespoons chopped shallots
2 cups shiitake mushrooms sliced
1/2 cup sherry wine
1/2 cup veal stock
1 pound spinach Sauteed with garlic and oil

Steps:

Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.

Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

Steps:

Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

Tarragon-Dijon Tuna Salad on Mustard Rolls image

Provided by Food Network

Time 4h25m

Yield 6 servings

Number Of Ingredients 23

1/4 cup Dijon mustard (recommended: Edmond Fallot Taragon)
2 tablespoons apple cider vinegar
1/4 cup vegetable oil
1 tablespoon chopped fresh tarragon leaves
2 tablespoons honey
3 tablespoons sour cream
3 (6-ounce) cans albacore tuna
1/4 cup diced red onion
1/2 cup julienned jicama
1/2 cup golden raisins
1/2 cup shredded carrots
1/4 cup sunflower seeds
Mustard Rolls, recipe follows
Lettuce, for serving
3 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1/4 cup vegetable oil, plus more for oiling pan
1/2 cup whole-grain mustard
5 cups all-purpose flour, plus more for dusting surface
1/4 cup butter
2 tablespoons honey
2 tablespoons whole-grain mustard seeds

Steps:

Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce.
In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.
Preheat oven to 425 degrees F.
Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.