# Vitello Tonnato

This is a cold meat salad consisting of pork tenderloin with a flavorful bonito mayonnaise.

- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- cooling rack
- baking sheet
- thermometer
- frying pan
- mortar
- pestle

## Tips

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

## Source

- Original video: https://vm.tiktok.com/ZNdDbFP2j/
- Recipe page: https://www.cliprecipe.com/recipe/ab246541-fad0-407e-be64-2731e951a327
- Extracted: 2025-06-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt