Involtini di Tonno

Involtini di Tonno (Tomaxelle di Tonno - stuffed tuna rolls)

Tuna is a great pescatarian alternative in red meat dishes, especially ones like a classic Italian involtini where it’s wrapped around a tasty filling and poached in a rich tomato sauce. Traditional veal involtini often includes meat in the filling, but cheese, herbs and umami-rich porcini make for a delicious vegetarian stuffing for this involtini di tonno. Add some focaccia to mop up all that delicious sauce if you like (see video below) and pour a glass of a rich, soft nebbiolo d’Alba like Nebbiolina from Sordo Wines.

Serves 2

  • 15g dried porcini mushrooms
  • 2 teaspoons oregano leaves
  • 300g tuna steak
  • ¼ cup extra virgin olive oil
  • ½ small brown onion
  • Salt flakes and freshly ground black pepper, to taste
  • 1½ tablespoons dry white wine
  • 1 slice rustic bread, crusts removed, finely diced
  • 1 egg
  • 25g freshly grated parmesan cheese
  • 15g pine nuts, chopped
  • 2 teaspoons finely chopped flat leaf parsley
  • Freshly grated nutmeg, to taste
  • 1 clove garlic, crushed
  • 210g crushed canned Italian tomatoes (polpa)
  • Crusty bread, for serving
  1. Soak porcini in warm water for about 15 minutes.
  2. Reserve a few small oregano leaves for garnish, chop the rest and set aside.
  3. Meanwhile, cut the fish horizontally into 2 thin pieces then pound gently with a meat mallet to flatten each piece thinly.
  4. Cut each piece in half.
  5. Heat half the oil in a small heavy-based frying pan over a medium heat.
  6. Add onion and a good pinch of salt, cover and cook for about 5 minutes, until tender but not coloured.
  7. Squeeze the porcini dry and chop finely.
  8. Stir porcini into the onion, increase heat to medium-high and cook for 4-5 minutes, until onion starts to brown.
  9. Increase heat to high, add wine and stir well to remove any bits stuck to the base of the pan. Cook for a few minutes, until most of the wine evaporates.
  10. Place bread, egg, parmesan, pine nuts, parsley, chopped oregano, nutmeg, salt and pepper in the bowl of a small food processor.
  11. Add the onion mixture and set the frying pan aside to reuse (don’t wash it).
  12. Blitz to form a coarse paste.
  13. Place tuna pieces on a workbench with the cut side facing away from you.
  14. Divide the mixture between them.
  15. Spread it evenly over the entire surface, except for a 1cm margin at the top.
  16. Roll up to enclose the filling, place on a plate, seam side down and refrigerate for a few minutes.
  17. Place remaining oil and garlic in the reserved frying pan over a low heat and cook for a minute or so, until aromatic.
  18. Increase heat to high, add tomato, a tablespoon of water and a pinch of salt and stir to combine well and incorporate any bits stuck to the base of the pan.
  19. Reduce heat to low, cover and simmer for 5 minutes.
  20. Add tuna rolls seam side down, baste with the sauce, cover and cook for 10-12 minutes, basting occasionally, until tuna is just cooked through.
  21. Arrange rolls on a platter, spoon sauce over the top and around.
  22. Sprinkle involtini di tonno with reserved oregano leaves and serve with crusty bread.

Like this recipe?
You’ll love A Month on the Italian Riviera Recipes+Videos Online Cooking Class!

Share page on:

How To Make Focaccia

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)