Sweet and Sour Tuna Involtina

Ingredients

• 3  bay leaves 
• 2 medium carrots chopped
• 2 ribs celery chopped
• 0.5 cup cooking wine dry red
• 4 tablespoons olive oil extra virgin 
• 0.5 cup fennel fronds fresh chopped
• 1 bunch parsley italian chopped
• 1 medium onion red chopped
• 0.5 cup red wine vinegar 
• 8  salt-packed anchovies 
• 2 tablespoons thyme leaves plus 1 tablespoon fresh chopped
• 1.5 pounds tuna fillet cut into 8 thin steaks

Equipment

• frying pan
• toothpicks
• cutting board

Directions

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. Secure each with two toothpicks.
3. Heat oil in a 12 to 14-inch pan over medium high heat until smoking. Cook the involtini two to three at a time until lightly browned and remove to a plate.
4. Add onions, carrots, celery and bay leaves to pan and cook until softened, about 8 to 10 minutes.
5. Add tomato sauce, vinegar and wine and bring to a boil. Lower heat and simmer 30 minutes until thick as porridge. Put tuna into sauce and simmer covered for 5 to 6 minutes, just to warm through.
6. Remove toothpicks from involtini, add parsley and serve.