Involtini di Tonno

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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

Ingredients
  • 15g dried porcini mushrooms (½oz)
  • 2 teaspoons oregano leaves
  • 300g tuna steak (10½oz)
  • ¼ cup extra virgin olive oil (60ml)
  • ½ small brown onion
  • Salt flakes and freshly ground black pepper, to taste
  • 1½ tablespoons dry white wine (30ml)
  • 1 slice rustic bread, crusts removed, finely diced
  • 1 egg
  • 25g freshly grated parmesan cheese (1oz)
  • 15g pine nuts, chopped (½oz)
  • 2 teaspoons finely chopped flat leaf parsley
  • Freshly grated nutmeg, to taste
  • 1 clove garlic, crushed
  • 210g (7½oz) crushed canned Italian tomatoes (polpa)
  • Crusty bread, for serving
Method
  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 (½″) 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.
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How To Make Focaccia

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What Other Travellers Say

Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus.)
Beverly (Woden, ACT, Aus.)
Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus.)
Fiona (Blackheath, NSW, Aus.)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus.)
Di (Manly, NSW, Aus.)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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