Baked Tuna Belly in Porrata Recipe

Name: Baked Tuna Belly in Porrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ⅓ 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)

Servings: persons

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 ⅓ 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.

2767

kcal

Calories

Fat

Carbs

456

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Baked Tuna Belly in Porrata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Tuna Belly in Porrata

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