Baked Tuna Belly in Porrata

Name: Baked Tuna Belly in Porrata
Yield: 6 servings
Ingredients: 2 medium leeks, white-and-light-green parts, sliced ½-inch thick; ½ large white onion, cut into ½-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; 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)

Recipe from Lupa

Adapted by Jonathan Reynolds

Published February 7, 2004

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

—Jonathan Reynolds

Featured in: FOOD; The Best Meal in Town

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Ingredients

Yield:6 servings

FOR THE PORRATA

2 medium leeks, white-and-light-green parts, sliced ½-inch thick
½ large white onion, cut into ½-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)

Ingredient Substitution Guide

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 5 ½ 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.