-
1
Stir the garlic slices and salt into olive oil.
-
2
Allow to infuse for at least 1/2 hour, preferably an hour or more.
-
3
Mix all the seasonings with the bread crumbs, then stir in the 2 tablespoons of garlic oil.
-
4
Rub the crumbs with your fingers so theyre evenly moistened.
-
5
As shown in the photos on the next page, slice the tuna into 3-ounce scallops; flatten and spread them (if necessary) to 1/4-inch thickness with a meat mallet.
-
6
Sprinkle each scallop with a couple of pinches of salt, then cover with a thin layer, about 1 1/2 teaspoons, of the seasoned bread crumbs.
-
7
Roll up and secure the rollatini with toothpicks, and place them all in a baking dish, close together in one layer.
-
8
Drizzle over them 2 tablespoons of the garlic oil, scatter in a spoonful of the oily garlic slices, drop in the thyme branches, and turn the rollatini to coat with oil on all sides.
-
9
Let them marinate for at least an hour, preferably a couple of hours or overnight (refrigerated).
-
10
Heat the clean grill rack over medium heat, using gas or charcoal.
-
11
Take the rollatini out of the marinating dish and roll them in the bread crumbs.
-
12
Press a bit, so a light coating of crumbs adheres to the rolls on all sides.
-
13
When the grill is ready, lay the rollatini at right angles to the grill bars and let them sear without moving for 2 to 2 1/2 minutes, until theyve been branded with nice gold marks on the bottom.
-
14
The crumbs should be toasted but not burned.
-
15
If the fish and crumbs are darkening much faster, lower the heat, raise the rack, or spread the coals out.
-
16
Using tongs, rotate the rollatini 180 degrees, so the first marks are on top; grill and mark the opposite side for about 2 minutes.
-
17
Turn 90 degrees and grill about 1 1/2 minutes on a third side.
-
18
Finally, rotate them all top to bottom again, so the remaining unmarked side of each roll is on the grill.
-
19
They should need only a minute or so to mark.
-
20
Drizzle garlic oil in tiny amounts on the rollatini, if you wish, after each turn.
-
21
After being grilled on all sides, about 6 to 7 minutes total, the rollatini should be cooked through but moist in the middle (you can cut one open if you are concerned about doneness).
-
22
Immediately remove them to a clean baking dish (I usually just wash and dry the one in which they marinated in garlic oil).
-
23
Pull out the toothpicks.
-
24
Serve the hot grilled rollatini, if you want, with any of the cold sauces beginning on page 362.
-
25
For the most flavor, spread the Tomato-Lemon Salsa (recipe follows) over the top of the rollatini and marinate for 2 to 3 hours, until the rolls have cooled and been infused with the sauce.
-
26
Serve at room temperature, one or two per person, with sauce on top.
-
27
For longer marinating, refrigerate the sauced rollatini after 3 hours at room temperature and serve the next dayleftovers will keep and taste fine for about 4 days, properly sealed.
-
28
Toss the chopped tomatoes in a bowl with the red onion and the salt.
-
29
Trim the ends of the lemon wedge and pick out any seeds.
-
30
Lay it on one of its flat sides and slice the wedge lengthwise thinly, then crosswise.
-
31
Let the slivers of lemon fall apart, and slice or chop any long pieces into short bits.
-
32
Scrape all the lemon into the bowl, and toss with the tomatoes.
-
33
Then toss with the vinegar, oil, and chopped herbs.
-
34
Spread the marinade over grilled tuna rollatini, or serve as a condiment for other grilled or steamed seafood.
-
35
To make the rollatini, I start with a compact, evenly shaped chunk of tuna loin, which is easy to cut into thin slices, or scallops, about 3 ounces each.
-
36
It is also simple to figure out how much tuna to buy: just multiply 3 ounces by the number of rollatini you need and ask the fishmonger for a single piece of tuna that total weight.
-
37
Then mark off equal pieces and slice the chunk crosswise.
-
38
For example, the chunk in the photo on page 306 is 1 1/2 pounds, or 24 ounces, and I cut it in eight equal scallops.
-
39
To make twelve rollatini (to serve six or more), Id start with a 36-ounce, or 2 1/4-pound, section of tuna loin.
-
40
If pre-cut tuna steaks are all you can find, make your 3-ounce scallops by laying each steak flat and slicing it in layers as you would a cake.
-
41
You could also have the fishmonger slice the scallops.
-
42
However, uncut tuna stays fresher longer, so I recommend that you buy one solid piece and cut it yourself.
-
43
For rollatinias for marinated Tonno sottOlio (page 10)I prefer loin pieces with the belly flap, or ventresca, attached.
-
44
The flesh has more fat and flavor and is easier to grill without drying it out.
-
45
If its a small tuna, you should be able to cut the loin and ventresca as one slice; if the tuna is big, then separate the ventresca and cut it separately.
-
46
The ventresca is a bit flatter, so cut on a bias.
-
47
When grilling is not possible, baked rollatini can be almost as delicious.
-
48
Follow the same preparation as for grilling.
-
49
Arrange the rolls an inch or so apart in a shallow baking pan (lightly filmed with garlic oil) and bake in a preheated 400 oven for about 10 minutes, or until the crumbs are crusty and nicely colored and the fish is just cooked through but still moist.
-
50
Serve any way you like: marinated under tomato-lemon salsa or hot from the oven.
