Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        tuna fillet -- skin off, cut 8
                        -- thin steaks
   3      tablespoons   chopped fresh thyme leaves -- divided
   8                    salt-packed anchovies -- filleted, and
                        soaked 1 hour in water
     1/2  cup           chopped fresh fennel fronds
   4      tablespoons   extra-virgin olive oil
   1      medium        red onion -- chopped 1/4" dice
   2      medium        carrots -- chopped 1/4" dice
   2                    celery ribs -- chopped 1/4" dice
   3                    bay leaves
   2      cups          basic tomato sauce -- see * note
     1/2  cup           red wine vinegar
     1/2  cup           dry red wine
     1/4  cup           chopped Italian parsley

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Lay the tuna pieces out on a cutting board. Place one anchovy fillet, a pinch of fresh thyme and a fennel frond on each one and roll up to form an involtino. Secure each with two toothpicks. Heat oil in a 12- to 14-inch pan over medium-high heat until smoking. Cook the involtini two to three at a time until lightly browned and remove to a plate. Add onions, carrots, celery and bay leaves to pan and cook until softened, about 8 to 10 minutes. Add Basic Tomato Sauce, vinegar and wine and bring to a boil. Lower heat and simmer 30 minutes until thick as porridge. Put tuna into sauce and simmer covered for 5 to 6 minutes, just to warm through. Remove toothpicks from involtini, add parsley and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D22)