Recipe - Involtini Di Maialle

1 One half pound Tuna loin; approximatly 4 to
5
; inches in diameter
2 Plus 2 garlic cloves; minced
fine
One half Plus 1/3 cup minced red
onion
2 Plus 1 tablespoon chopped
flat parsley
1 tablespoon Minced fresh oregano
1 tablespoon Chopped fresh basil
One fourth cup Toasted pignolis
1 One half cup Bread crumbs
2 tablespoon Grated Parmesan
One fourth cup Chopped green olives
Sicilian; gaeta, etc
One fourth cup Currants
One fourth Plus 1/3 cup extra virgin
olive oil
One half 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

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/ 4cup 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 1/3inch thick slices. You will need 2
per order. Place the slices onto a paper lined tray or work surface. Take
about a 1/2cup 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 saut‚ 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.

Yield: 4