Pairing with Pinot Noir, Mendocino

Involtini is a classic Italian dish which means "little bundles" and depending on the region of Italy it can be made with beef, chicken, or fish, with a variety of savory stuffing. It is a dish which requires a little practice, but can really impress with a bang of flavor and a visual impact often found in much more complex recipes. This is not unlike the wine it is to be paired with, the Mendocino Pinot Noir, a wine many Navarro customers always associate with heady flavors but at a price that invites it to be consumed often. Involtini, while appearing to be a fancy dish from the name and the shape, is actually something which can be enjoyed over and over again, each time the production of the little bundles will become easier and you can vary the rolls "skin" and filling to evolve with the seasons and your taste. Buon Appetito!

• 2 lbs high-grade Ahi Tuna Loin
• 1/3 cup minced shallot
• 1/4 cup minced red onion
• 4 cloves garlic, chopped
• 1 Tbsp minced flat leaf parsley
• 1/4 cup dried currants
• 1/4 cup green olives pitted and chopped
• 1/4 cup toasted pine nuts
• 1 egg, hard boiled, chopped
• 1/4 cup plus a generous drizzle extra virgin olive oil
• 1/2 cup dry white wine
• 1 Tbsp. lemon juice
• 1 cup chopped tomatoes, preferably Napoli-style canned Romas
• 1/4 cup chopped basil
• 4 mint leaves, chopped finely
• 2 tbsp grated Parmigiano-Reggiano cheese
• 1 egg, raw
• 1 1/2 cup breadcrumbs, preferably homemade
• Salt and pepper to taste

In a bowl mix the cheese, garlic, shallot, hard boiled egg, breadcrumbs, pine nuts, currants, olives, parsley, a little salt and pepper, then fold in raw egg and a little drizzle of extra virgin olive oil. This can be mixed up ahead of time and refrigerated.

Take the tuna loin and freeze it for about half an hour to stiffen it up prior to slicing it against the grain in 1/3 inch slices. It may be easier to use a slightly wet knife to complete this operation and it takes care, using smooth motions and a sharp knife. Do not saw the loin, as you will break up the slices. If you don't feel comfortable with this, ask your butcher to slice the loin and arrange the slices for easy separation.

Take 1/3rd to ½ cup of the stuffing and compress it in your hand. Place it on one side of the slice of tuna and roll it up, securing with a toothpick. Plan to serve each individual 2 rolls.

Heat a saucepan to medium high and brown the rolls quickly, for time is of the essence and overcooking the tuna is not desirable. Turn the rolls very carefully once to brown each side, about 1 minute, no more. Add the tomatoes, white wine, red onion, lemon juice and braise covered for about 5 minutes. Uncover and add the basil and mint, then sprinkle with a little more salt and pepper. Serve on a platter, transferring the rolls carefully with a spoon, remove the toothpicks. Then pour over the sauce.

Serves 4