Baked Tuna Belly in Porrata

Name: Baked Tuna Belly in Porrata
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 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)

Recipe from Lupa

Adapted by Jonathan Reynolds

Total Time: 1 hour 45 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; The Best Meal in Town

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Ingredients

Yield:6 servings

For the Porrata

2medium leeks, white-and-light-green parts, sliced ½-inch thick
½large white onion, cut into ½-inch dice
4tablespoons unsalted butter
2cups chickpeas, drained and rinsed
Salt and pepper to taste

For the Tuna and Broth

1cup chopped white onion
1cup chopped red onion
1cup chopped carrot
1cup chopped celery
1cup chopped fennel
½cup peeled garlic cloves
1tablespoon freshly cracked black peppercorns
1⅓cups medium-bodied red wine
Salt to taste
68-ounce pieces tuna belly (see note)
2½cups fresh bread crumbs from crusty white bread
¾cup young extra-virgin olive oil
Juice of 1 lemon
2ounces sliced black truffles (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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 ½ cup water. Simmer, uncovered, until leeks are tender, about 25 minutes. Add the chickpeas and season with salt and pepper. Set aside.
Step 2
For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot. Add 5½ cups water. Boil, uncovered, for 40 minutes. Meanwhile, simmer the wine until it is reduced to about ¼ cup.
Step 3
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.
Step 4
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 ¼ cup of broth over each. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.
Step 5
Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles. When the tuna is done, top each portion with about ⅓ cup of the mixture and serve.