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Italian The Tuna Rollatini (Sicily Special)
from: AlfredItalian The Tuna Rollatini (Sicily Special)
Ingredients
- 1˝ pounds fresh tuna loin in one piece
- 1/2 teaspoon salt
- About 6 fresh thyme branches
- About 2 cups fresh tomato-lemon marinade (See recipe)
Preparing the Tuna Rollatini:
1. Slice the tuna into 3-ounce scallops; flatten and spread them to 1/4–inch thickness with a meat mallet.
2. Sprinkle each scallop of tuna with a couple of pinches of salt, then cover with a thin layer, about 1 ˝ teaspoons, of the seasoned bread crumbs.
3. Roll up and secure the Rollatini with toothpicks, and place them all in a baking dish, close together in one layer.
4. Drizzle over them 2 tablespoons of the garlic oil over them, 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.
5. Let them marinate for at least an hour, preferably a couple of hours or overnight (refrigerated).
Cooking:
1. Heat a clean grill rack over medium heat, using gas or charcoal.
2. Take the Rollatini out of the marinating dish and roll them in the breadcrumbs. Press a bit, so a light coating of crumbs adheres to the rolls on all sides. 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 ˝ minutes, until they’ve been branded with nice gold marks on the bottom.
3. The crumbs should be toasted but not burned. If the fish and crumbs are darkening much faster, lower the heat, raise the rack, or spread the coals out. Using tongs, rotate the Rollatini 180 degrees, so the first marks are on top; grill and mark the opposite side for about 2 minutes.
4. Turn 90 degrees and grill about 1 ˝ minutes on a third side. Finally, rotate them all top to bottom again, so the remaining unmarked side of each roll is on the grill. They should need only a minute or so to mark.
5. If you wish, drizzle garlic oil in tiny amounts on the Rollatini after each turn. After being grilled on all sides, about 6 to 7 minutes total, the Rollatini should be cooked through but moist in the middle (cut one open if you are concerned about doneness).
6. Immediately remove them to a clean baking dish. Pull out the toothpicks. For the most flavor, spread the tomato-lemon marinade over the top of the Rollatini and marinate for 2 to 3 hours, until the hot rolls have cooled and been infused with the sauce. Serve at room temperature, one or two per person, with sauce on top.
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