FOR THE PORRATA:
2 md Leeks (white & light-green
-parts), sliced
1/2 lg White onion, cut into 1/2"
-dice
4 tb Unsalted butter
2 c Chickpeas, drained and
-rinsed
Salt and pepper, to taste
FOR THE TUNA AND BROTH:
1 c White onion, chopped
1 c Red onion, chopped
1 c Carrot, chopped
1 c Celery, chopped
1 c Fennel, chopped
1/2 c Garlic cloves, peeled
1 tb Freshly cracked black
-peppercorns
1 1/3 c Medium-bodied red wine
Salt, to taste
68 oz Pieces tuna belly
2 1/2 c Fresh breadcrumbs, from
-crusty white bread
3/4 c Young extra-virgin olive
-oil
Juice of 1 lemon
2 oz Black truffles (optional),
-sliced
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 F. 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.
