Fritto Misto di Mare

Pesce all' Acqua Pazza

Involtini di Tonno (Tuna)

Yield: 4 servings
Ingredients

Involtini
8 pcs. Tuna, cut into 1/4 thick slices
Salt, to taste
Pepper, to taste

Filling
1 oz. Currants
4 fl. oz. White wine
4 oz. Breadcrumbs, dried
1 oz. Italian parsley, minced
1 oz. Pine nuts
2 fl. oz. Olive oil


1 1/2 fl. oz. Olive oil
8 oz. Spanish onions

Preparation

1. Cover tuna with plastic wrap, using the flat side of a meat pounder, pound the tuna until thin.


2. Season the tuna with salt and pepper on both sides. Cover and refrigerate.


3. Plump the currants in the white wine until softened, reserving the wine.


4. Combine the breadcrumbs, parsley, pine nuts, olive oil and the drained currants.


5. Spread the prepared filing on top of the tuna slices, Roll up each slice and secure with toothpick.


6. Heat saute pan add olive oil, add onions until they are golden brown. place the onions in gratin dish.


7. Place the involtini on top of the onions then add the reserved wine. simmer until cooked through (10mins). then place in the oven for 5 more minutes


8. Remove the toothpicks from the involtini, place on dish add onions on top, then drizzle with olive oil if desired.

recipe origninated (sicilia, italy)

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