2 lbs. tuna belly
4 cloves garlic, minced
1 lb. tuna fillet
Zest of 1/2 orange, grated
1/4 cup dry white wine
1 Tbsp. salt
1/4 cup olive oil
1 tsp. hot pepper flakes
1/4 cup chopped parsley
Sausage casings
Preparation:
Course grind tuna belly and fillet in meat grinder. Mix well with remaining ingredients. Fill casings twisting between sausages. Makes approximately 10 six-inch sausages.
Prick sausages and steam on a rack over water in a 500º oven for 15 minutes or fry sausages in non-stick skillet.
Serving Suggestion:
Serve with lemon wedges. I like to thinly slice cooked sausages and add them to Marinara sauce and serve on a bed of fresh linguini.
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