Vitello Tonnato
Serves 1
Directions
- 1Season a pork tenderloin with salt and pepper.
- 2Place 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.
- 3Sear the pork tenderloin to intensify its flavor.
- 4Let the pork tenderloin cool in the refrigerator for at least one hour.
- 5Mash anchovies and capers in a mortar.
- 6Add the mixture to a bowl along with an egg, Dijon mustard, and lemon juice.
- 7Mix and emulsify with sunflower oil.
- 8Mash tuna in a mortar until it becomes a paste.
- 9Add the tuna paste to the mayonnaise.
- 10Emulsify with olive oil and let cool completely.
- 11Slice the pork tenderloin as thinly as possible.
- 12Arrange the pork tenderloin on a plate and add plenty of sauce.
- 13Add the toppings of your choice, such as arugula, sun-dried tomatoes, capers, and black pepper.
Ingredients
- 1 pork tenderloin
- salt
- pepper
- 2 anchovies
- 1 tsp capers
- 1 egg
- 1 tsp Dijon mustard
- 0.5 lemon juice
- 125 ml sunflower oil
- 1 can canned tuna
- 125 ml olive oil
- arugula
- sun-dried tomatoes
- capers
- black pepper
Equipment
ovencooling rackbaking sheetthermometerfrying panmortarpestle
Tips
- Use pork tenderloin instead of veal.
- Chill meat for at least one hour.
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