Sweet and Sour Tuna Involtina Recipe

Name: Sweet and Sour Tuna Involtina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. tuna fillet, skin removed, cut in 8 thin steaks; 3 tbsp. chopped fresh thyme leaves, divided; 8 salt-packed anchovies, filleted, and soaked 1 hour in water; 1/2 cup chopped fresh fennel fronds; 4 tbsp. extra-virgin olive oil; 1 md. red onion, chopped in 1/4-inch dice; 2 md. carrots, chopped in 1/4-inch dice; 2 celery ribs, chopped in 1/4-inch dice; 3 bay leaves; 2 cups Basic Tomato Sauce (see recipe); 1/2 cup red wine vinegar; 1/2 cup dry red wine; 1/4 cup chopped Italian parsley

Servings: persons

1-1/2 lb. tuna fillet, skin removed, cut in 8 thin steaks
3 tbsp. chopped fresh thyme leaves, divided
8 salt-packed anchovies, filleted, and soaked 1 hour in water
1/2 cup chopped fresh fennel fronds
4 tbsp. extra-virgin olive oil
1 md. red onion, chopped in 1/4-inch dice
2 md. carrots, chopped in 1/4-inch dice
2 celery ribs, chopped in 1/4-inch dice
3 bay leaves
2 cups Basic Tomato Sauce (see recipe)
1/2 cup red wine vinegar
1/2 cup dry red wine
1/4 cup chopped Italian parsley

1
Lay the tuna pieces out on a cutting board.
2
Place one anchovy fillet, a pinch of fresh thyme and a fennel frond on each one and roll up to form an involtino.
3
Secure each with two toothpicks.
4
Heat oil in a 12- to 14-inch pan over medium-high heat until smoking.
5
Cook the involtini two to three at a time until lightly browned and remove to a plate.
6
Add onions, carrots, celery and bay leaves to pan and cook until softened, about 8 to 10 minutes.
7
Add Basic Tomato Sauce, vinegar and wine and bring to a boil.
8
Lower heat and simmer 30 minutes until thick as porridge.
9
Put tuna into sauce and simmer covered for 5 to 6 minutes, just to warm through.
10
Remove toothpicks from involtini, add parsley and serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1-1/2 lb. tuna fillet, skin removed, cut in 8 thin steaks, 3 tbsp. chopped fresh thyme leaves, divided, 8 salt-packed anchovies, filleted, and soaked 1 hour in water, 1/2 cup chopped fresh fennel fronds, and more.

Yes, Sweet and Sour Tuna Involtina 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.

That's it — enjoy your meal!

Sweet and Sour Tuna Involtina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions