Tuna Falsomagro, or Falsomagro di Tonno:

Falsomagro, literally a word that literally translates as mock meatless sauce, i.e. a sauce with a great deal of meat, is one of the most classic Sicilian meat sauces, a rich holiday dish that most of the island's residents could afford to enjoy only rarely until well after World War II. Indeed, for many it was as much a reason to celebrate as the holiday itself. Now, of course, people are better off, and since they can afford to make it, they no longer dream of it as they once did. However, for many a feast day without Falsomagro isn't quite right even now. Out on the lesser islands where meat was much harder to come by, for example the Egadi, the cooks naturally turned to fish, using what was most prized -- Tuna -- to replace meat. To serve 4 you'll need:
For the wrap, as it were:

• 1 pound (450 g) fresh tuna, chopped quite finely
• A handful of stale firm crumb Italian bread (ideally baked crusts removed) soaked for several minutes in milk, and then squeezed dry
• 2 tablespoons freshly grated Parmigiano
• 1 clove garlic, minced
• 1/2 a medium onion, minced
• A small bunch parsley, minced
• An egg, slightly beaten

For the filling:

• A hard-boiled egg, minced
• 1 ounce (30 g) pecorino Romano, grated
• A half a small onion, a small bunch of parsley, and a few fresh mint leaves, all minced finely
• 1 tablespoon salted capers, rinsed and patted dry
• 1 tablespoon minced raisins
• 1 ounce (30 g) mortadella, minced
• 1 tablespoon pine nuts

For cooking:

• Olive oil, salt, and pepper
• Breadcrumbs
• Several ladles of tomato sauce

Begin by combining the ingredients for the wrap in a bowl. Mix quite well and roll it out on a non-stick surface. Combine the ingredients of the filling, again mixing them well, and arrange them in the center of the sheet of tuna. Fold the edges of the tuna sheet over, and roll the resulting salami gently in breadcrumbs.

Heat 1/4 cup olive oil and sauté the fish roll in a high-sided skillet, turning it carefully lest it break; as soon as it has firmed up gently add several ladles of freshly cooked tomato sauce of the kind one also puts over pasta, diluted with a little milk and a little white wine. Cook the fish for about 10 minutes, turning it once gently, and when it is done transfer it to a warmed serving platter. Slice it into fairly thin slices, spoon the sauce over it, and serve at once.