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 

  • If the pork is not already cooked, preheat the oven to 180C/160C fan/Gas 4 and roast it for 40 minutes. Leave to cool.
  • To make the tonnato sauce, whizz the egg yolk with the anchovy fillets, capers, tuna and lemon juice in a blender.
  • Combine 25ml oil from the fish tins with the sunflower oil and olive oil, and whisk this gradually into the tuna mixture to form a loose mayonnaise.
  • Slice the pork as thinly as possible, and arrange it in layers on a plate. Cover with the tonnato sauce, and garnish with extra anchovies, capers and rocket leaves.

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