Fresh tunny after Sardinian manner

Ingredients:

1 kg. of fresh tuna	1 medium carrot
a leaf of laurel	a glass of white wine
water and vinegar (as needed)	little celery
a small branch of thyme	a small spoon of potted meat extract
half glass of olive oil	anchovy fillets (as needed)
a pinch of dried mushrooms	2 yolks
1 medium onion	a big knob of butter
2 spoons of tomato sauce	a sprinkle of lemon juice

Preparation
(for 6 people)

Choose a piece of fresh tunny of about 1 kilogram, better if it is "belly". Take the skin of the tuna away and then put it in water acidulated with half glass of vinegar. After two hours time take the tuna from the water, get it dry by a serviette and fence it by the anchovy fillets.

Now put in a saucepan the half glass of olive oil with some minced onion, some small pieces of a yellow carrot and a little minced celery. Add the big knob of butter, the leaf of laurel, the small branch of thyme and a good pinch of minced dried mushrooms previously softened in cold water.
Make warm these aromatics for a while, then add the slice of tuna making it golden brown on both sides. Add two spoons of tomato sauce, let it cook for some minutes and then wet it with the glass of white wine and the half glass of warm water in which you previously will have melted the small spoon of potted meat extract. 

Let it boil for about 20 minutes mildly; take the tunny off and leave the sauce to become a little thicker. Then pass it through the sifter, add the two yolks, a sprinkle of lemon juice and pour it on the tuna.

Dish

For Sardinian people fresh tuna has always represented a typical and popular dish. 
Once there were many tunny-fishing nets, both in Sardinia and in Sicily, and a large quantity of big tunas were fished by a special technique. So tunny was very frequent on their tables and it was cooked in many different ways. This one can be considered the most widespread typical recipe.

Wine Accompaniment

This dish needs a ripe white wine, an harmonic one and a little alcoholic (13°), of good structure to level that of the dish, rightly aromatic, with important fragrances but not fruity, rich in gradation. We will prefer a wine with a quite intense taste but neutral, suitable to amalgamate with the taste of the tuna.


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