
This dish of sliced pork loin is my take on the veal original, with a creamy tuna sauce. It’s a great recipe to make if you have cooked pork left over from a roast.
Prep time: 5 minutes | Cooking time: 40 minutes
SERVES
four
INGREDIENTS
- 500g pork loin, cooked or uncooked
- 1 egg yolk
- 6 anchovy fillets, plus extra to garnish, drained but oil reserved
- 2 tsp capers, plus extra to garnish
- 50g tinned tuna, such as Ortiz, drained but oil reserved
- Juice of ½ lemon
- 50ml sunflower oil
- 25ml extra virgin olive oil
- A few rocket leaves to garnish
METHOD
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