INVOLTINI DI TONNO MESSINESE (TUNA ROLLS

Involtini di Tonno Messinese (Tuna Rolls image

Provided by Food Network

Yield 4 servings as a main dish, 8 s

Number Of Ingredients 18

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1 1/ 2 pounds Tuna loin, approximatly 4 to 5 inches in diameter
2 plus 2 garlic cloves, minced fine
1/ 2 plus 1/3 cup minced red onion
2 plus 1 tablespoon chopped flat parsley
1 tablespoon minced fresh oregano
1 tablespoon chopped fresh basil
1/ 4 cup toasted pignolis
1 1/ 2-cup bread crumbs
2 tablespoons grated Parmesan
1/ 4 cup chopped green olives- Sicilian, gaeta, etc
1/ 4 cup currants
1/4 plus 1/3 cup extra virgin olive oil
1/2 cup dry, white wine
1 cup chopped plum tomatoes San Marzano type
1 tablespoon fresh lemon juice
Kosher salt, fresh ground black pepper
1/3 cup torn basil leaves
4 mint leaves lightly chopped

Steps:

Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing. For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2 tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs, Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4 to 6 turns of the pepper mill. This can be done a day in advance. Carefully slice the tuna across the grain into 1/3-inch thick slices. You will need 2 per order. Place the slices onto a paper lined tray or work surface. Take about a 1/2-cup of stuffing and compress in the hand. Place this on the edge of each medallion. Gently roll and secure with a toothpick. May be refrigerated for up to 4 hours. Heat a skillet or saute pan to medium. Salt and pepper the tuna rolls and gently transfer to the pan allowing to briefly brown. Careful not to move about. Reduce the heat to medium low and add the remaining oil, onion, and garlic. After 1 minute add the wine, tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan and spoon sauce around.