Thursday, September 17, 2009

Fresh Tuna Rolls Messina

Near my work there is an awesome grocery store that has the best fresh fish. My husband and I shop there at least once a week and buy whatever looks best, usually without knowing what we'll do with it. This week was tuna. So, another trip to my Batali book, and this is what we ended up with. The picture does not do it justice, it was sweet, salty, smooth and crunchy all at the same time.

Tuna Rolls Messina Style
from Mario Batali's Molto Italiano
Makes 4 Servings

1/4 cup olive oil
2 anchovies, rinsed
1 medium onion diced
6 tablespoons pine nuts
6 tablespoons curr
ants or raisins
zest of two oranges
1 cup fresh bread crumbs (I used Panko)
4 tuna steaks, each sliced into three thin cutlets
1/2 cup parsley
2 cups tomato sauce
1/4 cup black olives
2 teaspoons red pepper flakes
1/2 cup dry white wine

Preheat the oven to 450. In a medium skillet, heat the oil over medium heat and add the onion, anchovies, 1/2 of the pine nuts and currants and cook until the anchovies dissolve. Add the orange zest and breadcrumbs and cook, mixing constantly, until the breadcrumbs are golden brown (about 5 minutes) then remove from the heat, add the chopped parsely and cool. Meanwhile, flatten the tuna cutlets as thin as you can, about 1/8-inch thick. Heat the tomatoe sauce in a small pan, and add the remaining pine nuts and currants and the olives and red pepper flakes. D
ivide the breadcrumb mixture evenly between the tuna, and roll each one up like a jelly roll, securing with toothpicks if necessary. Pour half of the sauce into a baking dish, and place the rolls on top. Spoon the remaining tomato sauce over the top and bake about 15-20 minutes, or until the tuna is cooked through and the filling is warm. Allow to stand for about 10 minutes after removing from the oven.



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