Baked Tuna Belly in Porrata

• 2 medium leeks, white-and-light-green parts, sliced 1/2-inch thick
• 1/2 large white onion, cut into 1/2-inch dice
• 4 tablespoons unsalted butter
• 2 cups chickpeas, drained and rinsed
• Salt and pepper to taste
• 1 cup chopped white onion
• 1 cup chopped red onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped fennel
• 1/2 cup peeled garlic cloves
• 1 tablespoon freshly cracked black peppercorns
• 1 13 cups medium-bodied red wine
• Salt to taste
• 68-ounce pieces tuna belly (see note)
• 2 1/2 cups fresh bread crumbs from crusty white bread
• 3/4 cup young extra-virgin olive oil
• Juice of 1 lemon
• 2 ounces sliced black truffles (optional)

1. For the porrata, rinse the leeks in several changes of cold water to remove all grit.
2. In a small saucepan, combine the leeks, onion, butter and 1/2 cup water.
3. Simmer, uncovered, until leeks are tender, about 25 minutes.
4. Add the chickpeas and season with salt and pepper.
5. Set aside.
6. For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot.
7. Add 5 1/2 cups water.
8. Boil, uncovered, for 40 minutes.
9. Meanwhile, simmer the wine until it is reduced to about 1/4 cup.
10. Strain the vegetable broth.
11. Press the vegetables to force some pulp through the strainer into the broth.
12. Add the reduced wine.
13. There should be about 2 cups broth; if you have more, simmer it gently until reduced to 2 cups.
14. Season lightly with salt.
15. Preheat oven to 300 degrees.
16. Spoon two heaping tablespoons of porrata into each of 6 individual ovenproof casserole dishes.
17. Season the tuna well with salt and pepper and place a piece in each dish.
18. Top each piece with 2 tablespoons of porrata and pour 1/4 cup of broth over each.
19. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.
20. Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles.
21. When the tuna is done, top each portion with about 1/3 cup of the mixture and serve.

leeks, white onion, unsalted butter, chickpeas, salt, white onion, red onion, carrot, celery, fennel, garlic, freshly cracked black, red wine, salt, tuna belly, bread crumbs from, olive oil, lemon, black truffles

Taken from cooking.nytimes.com/recipes/6595 (may not work)