Baked Tuna Belly In Porrata Recipes

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BAKED TUNA BELLY IN PORRATA



Baked Tuna Belly in Porrata image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

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 1/3 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)

Steps:

  • For the porrata, rinse the leeks in several changes of cold water to remove all grit. In a small saucepan, combine the leeks, onion, butter and 1/2 cup water. Simmer, uncovered, until leeks are tender, about 25 minutes. Add the chickpeas and season with salt and pepper. Set aside.
  • For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot. Add 5 1/2 cups water. Boil, uncovered, for 40 minutes. Meanwhile, simmer the wine until it is reduced to about 1/4 cup.
  • Strain the vegetable broth. Press the vegetables to force some pulp through the strainer into the broth. Add the reduced wine. There should be about 2 cups broth; if you have more, simmer it gently until reduced to 2 cups. Season lightly with salt.
  • Preheat oven to 300 degrees. Spoon two heaping tablespoons of porrata into each of 6 individual ovenproof casserole dishes. Season the tuna well with salt and pepper and place a piece in each dish. Top each piece with 2 tablespoons of porrata and pour 1/4 cup of broth over each. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.
  • Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles. When the tuna is done, top each portion with about 1/3 cup of the mixture and serve.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 13 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 333 milligrams, Sugar 9 grams, TransFat 0 grams

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