Vitello Tonnato
Veal (or pork) with tuna sauce – perfect for using cold, cooked pork or veal. Served with crisp flatbread.
Max Halley, Sunday Brunch
Ingredients
- 500g approx cooked pork loin or veal
- 1 egg yolk
- 3 anchovy fillets, drained but oil reserved
- 2 tsp capers
- 50g tinned tuna, drained but oil reserved
- juice of 1/2 a lemon
- 75ml veg oil
- splash of water if needed
- salt & pepper
To garnish
- slices of boiled egg
- fresh oregano
- extra capers
- smoked anchovies
Serve with Cara di Musica flat bread, or other crispy flatbread.
Method
- Slice the cold, cooked pork loin or veal as thinly as possible and arrange around a plate in layers.
- In a blender mix together the egg yolk with the anchovy fillets, capers, tuna and lemon juice.
- Combine 25ml of oil from the tinned fish with the veg oil, then gradually add into the tuna mixture to form a loose mayonnaise. Ad a splash of water if needed to loosen. Season to taste.
- Cover the pork with the tonnato sauce and garnish with the slices of boiled eggs, fresh oregano and smoked anchovy. Serve with the crisp flatbread.
