Despite the rather odd-sounding combination of meat and tuna, this elegant dish is an Italian classic. Traditionally, this is served with a poached veal and called Vitello Tonnato, but as it’s near on impossible to find here in the basin, I have substituted with pork fillet and roasted it instead. The pork is blanketed with a rich creamy tuna mix which imparts a delicious contrast in textures and flavours. This dish arouses memories of the little village I lived in in Switzerland, just out of Zurich. There was the most divine deli down the main street, which provided me with many many lunchtime feasts on this iconic dish. Enjoy!
PREP TIME: 20 MINS
COOK TIME: 15 MINS
SERVES: 6 ENTREES
1 pork fillet (about 500g-600g total)
1 135g can tuna in spring water, drained, keep excess juice
3 tablespoons capers, plus more for sprinkling
Juice of 1 lemon
1/4 cup quality mayonnaise (such as Kewpie from international section at New World)
2 handfuls rocket
1 fennel bulb thinly sliced
1 handful flat leaf parsley
3 tablespoons caper berries
1. Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a pot over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a roasting dish and pop into oven for 15 mins. Take out and rest for at least 20 mins. I prefer to make mine cold in the fridge.
2. If you prefer the more traditional and poaching instead of roasting (I found it dries out a little more this way), after browning the pork pop it into a pot of boiling water that has carrots, bay leaf, a splash of wine, celery and a couple of shallots in. Simmer for 10-15 mins then remove from water and let it cool.
3. Meanwhile, put the capers, lemon juice and anchovies in a blender and whiz until nearly smooth. Add in the mayonnaise and tuna and blend again until nearly smooth. If you think it’s too thick add some tuna juice to thin it a little.
4. Slice the pork as thin as you can. Remember it’s OK to eat a LITTLE pink. Place on a platter or individual plate, top with sauce and some of the fennel and rocket, mixed with a little olive oil. Sprinkle with caper berries, chopped parsley and salt and pepper.