Sweet and Sour Tuna Involtina

• 1-1/2 lb. tuna fillet, skin removed, cut in 8 thin steaks
• 3 tbsp. chopped fresh thyme leaves, divided
• 8 salt-packed anchovies, filleted, and soaked 1 hour in water
• 1/2 cup chopped fresh fennel fronds
• 4 tbsp. extra-virgin olive oil
• 1 md. red onion, chopped in 1/4-inch dice
• 2 md. carrots, chopped in 1/4-inch dice
• 2 celery ribs, chopped in 1/4-inch dice
• 3 bay leaves
• 2 cups Basic Tomato Sauce (see recipe)
• 1/2 cup red wine vinegar
• 1/2 cup dry red wine
• 1/4 cup chopped Italian parsley

1. Lay the tuna pieces out on a cutting board.
2. Place one anchovy fillet, a pinch of fresh thyme and a fennel frond on each one and roll up to form an involtino.
3. Secure each with two toothpicks.
4. Heat oil in a 12- to 14-inch pan over medium-high heat until smoking.
5. Cook the involtini two to three at a time until lightly browned and remove to a plate.
6. Add onions, carrots, celery and bay leaves to pan and cook until softened, about 8 to 10 minutes.
7. Add Basic Tomato Sauce, vinegar and wine and bring to a boil.
8. Lower heat and simmer 30 minutes until thick as porridge.
9. Put tuna into sauce and simmer covered for 5 to 6 minutes, just to warm through.
10. Remove toothpicks from involtini, add parsley and serve.

tuna fillet, thyme, salt, fresh fennel, extravirgin olive oil, red onion, carrots, celery, bay leaves, tomato sauce, red wine vinegar, red wine, italian parsley

Taken from www.foodgeeks.com/recipes/5533 (may not work)