Angela's Italian Recipe for Loin Of Pork with Tuna Sauce

Loin Of Pork with Tuna Sauce
(Lombo Tonnato)


Ingredients:

For the Pork:
1 and 3/4 lbs (800 grams) loin of pork, boned
8 fl oz (250 ml) dry white wine
2 carrots, cut into thin batons
1 celery stick, chopped
1 onion
1 tablespoon black peppercorns
1 tablespoon extra virgin olive oil
Salt
1 lemon, sliced, to garnish

For the Sauce:
3 hard-boiled egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
6 fl oz (175 ml) extra virgin olive oil
2 tablespoons capers, drained, rinsed and chopped
4 canned anchovy fillets in oil, drained and chopped
7 oz (200 grams) canned tuna in oil, drained and flaked
Salt

Directions:

Tie the pork neatly with kitchen string and place in a snug-fitting pan. Pour in the wine and add water to cover. Add the carrots, celery, onion, a pinch of salt, the peppercorns and olive oil, bring to the boil, then lower the heat, cover and simmer gently for 1 hour. Remove the pan from the heat and leave the meat to cool in the cooking liquid. Drain the pork, reserving the vegetables, place on a plate, cover with cling film and put a weight (such as a couple of cans of tomatoes) on top. Chill in the refrigerator. Meanwhile, make the sauce. Mash the egg yolks in a bowl, then beat in the mustard, a generous pinch of salt and the vinegar until smooth. Gradually beat in the olive oil, adding it in a thin, continuous stream. Stir in the capers, anchovies and tuna. Put the reserved vegetables in a food processor and process to a puree. Stir the puree into the sauce. Uncover the meat and carve it into thin slices. Place the slices, overlapping slightly, in concentric rings on a serving dish. Spoon the sauce over them to cover completely. Garnish with slices of lemon and serve. Serves 4.

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