Vitello Tonnato

Serves 1
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Directions

  1. 1Season a pork tenderloin with salt and pepper.
  2. 2Season a pork tenderloin with salt and pepper.
  3. 3Season a pork tenderloin with salt and pepper.
  4. 4Place the pork tenderloin on a wire rack and bake in the oven at 120°C with heat from below for 30 minutes, or until it reaches 60°C.
  5. 5Place the pork tenderloin on a wire rack and bake in the oven at 120°C with heat from below for 30 minutes, or until it reaches 60°C.
  6. 6Place the pork tenderloin on a wire rack and bake in the oven at 120°C with heat from below for 30 minutes, or until it reaches 60°C.
  7. 7Sear the pork tenderloin to intensify its flavor.
  8. 8Sear the pork tenderloin to intensify its flavor.
  9. 9Sear the pork tenderloin to intensify its flavor.
  10. 10Let the pork tenderloin cool in the refrigerator for at least one hour.
  11. 11Let the pork tenderloin cool in the refrigerator for at least one hour.
  12. 12Let the pork tenderloin cool in the refrigerator for at least one hour.
  13. 13Mash anchovies and capers in a mortar.
  14. 14Mash anchovies and capers in a mortar.
  15. 15Mash anchovies and capers in a mortar.
  16. 16Add the mixture to a bowl along with an egg, Dijon mustard, and lemon juice.
  17. 17Add the mixture to a bowl along with an egg, Dijon mustard, and lemon juice.
  18. 18Add the mixture to a bowl along with an egg, Dijon mustard, and lemon juice.
  19. 19Mix and emulsify with sunflower oil.
  20. 20Mix and emulsify with sunflower oil.
  21. 21Mix and emulsify with sunflower oil.
  22. 22Mash tuna in a mortar until it becomes a paste.
  23. 23Mash tuna in a mortar until it becomes a paste.
  24. 24Mash tuna in a mortar until it becomes a paste.
  25. 25Add the tuna paste to the mayonnaise.
  26. 26Add the tuna paste to the mayonnaise.
  27. 27Add the tuna paste to the mayonnaise.
  28. 28Emulsify with olive oil and let cool completely.
  29. 29Emulsify with olive oil and let cool completely.
  30. 30Emulsify with olive oil and let cool completely.
  31. 31Slice the pork tenderloin as thinly as possible.
  32. 32Slice the pork tenderloin as thinly as possible.
  33. 33Slice the pork tenderloin as thinly as possible.
  34. 34Arrange the pork tenderloin on a plate and add plenty of sauce.
  35. 35Arrange the pork tenderloin on a plate and add plenty of sauce.
  36. 36Arrange the pork tenderloin on a plate and add plenty of sauce.
  37. 37Add the toppings of your choice, such as arugula, sun-dried tomatoes, capers, and black pepper.
  38. 38Add the toppings of your choice, such as arugula, sun-dried tomatoes, capers, and black pepper.
  39. 39Add the toppings of your choice, such as arugula, sun-dried tomatoes, capers, and black pepper.

Ingredients

  • 1 pork tenderloin
  • 1 pork tenderloin
  • 1 pork tenderloin
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 anchovies
  • 2 anchovies
  • 2 anchovies
  • 1 tsp capers
  • 1 tsp capers
  • 1 tsp capers
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 125 ml sunflower oil
  • 125 ml sunflower oil
  • 125 ml sunflower oil
  • 1 can canned tuna
  • 1 can canned tuna
  • 1 can canned tuna
  • 125 ml olive oil
  • 125 ml olive oil
  • 125 ml olive oil
  • arugula
  • arugula
  • arugula
  • sun-dried tomatoes
  • sun-dried tomatoes
  • sun-dried tomatoes
  • capers
  • capers
  • capers
  • black pepper
  • black pepper
  • black pepper

Equipment

ovencooling rackbaking sheetthermometerfrying panmortarpestle

Tips

  • Use pork tenderloin instead of veal.
  • Chill meat for at least one hour.