Pork tonnato
Paper-thin slices of lean pork or rosé veal are delicious with this classic tonnato sauce. I first tasted this at a Slow Food event in Piedmont in Italy.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
Ingredients
16 paper-thin slices of cold roast pork
For the sauce
4 rounded tbsp homemade mayonnaise
75g canned tuna in oil and 2 tbsp of the oil
2 anchovies
1 tbsp capers
1 tbsp freshly squeezed lemon juice
freshly cracked black pepper
To garnish
capers
rocket leaves
Method
First make the tonnato sauce.
Put the mayonnaise into a food-processor with the tuna, oil, anchovies, capers, lemon juice and freshly ground black pepper, whizz until smooth, taste and then put into a bowl.
Add a little more water if necessary to thin to a light coating consistency.
Lay a couple of slices of cooked pork or veal on a plate in a single layer. Drizzle with tonnato sauce, garnish with a few crispy capers and a sprig or two of rocket (arugula).
