Ingredients
For the porrata:
- 2 medium leeks, white-and-light-green parts, sliced 1/2-inch thick
- ½ large white onion, cut into 1/2-inch dice
- 4 tablespoons unsalted butter
- 2 cups chickpeas, drained and rinsed
- Salt and pepper to taste
For the tuna and broth:
- 1 cup chopped white onion
- 1 cup chopped red onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped fennel
- ½ cup peeled garlic cloves
- 1 tablespoon freshly cracked black peppercorns
- 1 ⅓ cups medium-bodied red wine
- Salt to taste
- 68-ounce pieces tuna belly (see note)
- 2 ½ cups fresh bread crumbs from crusty white bread
- ¾ cup young extra-virgin olive oil
- Juice of 1 lemon
- 2 ounces sliced black truffles (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
1082 calories; 41 grams fat; 9 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 97 grams protein; 145 milligrams cholesterol; 875 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- Tuna belly is available from most fish markets by special order.
1 hour 45 minutes
Dining and Cooking