'In a few restaurants where I have worked, I learned to make this tuna sauce. It goes with all kinds of things. I like it very much with thin slices of pork because it is such a nice counterpart to the rich, fatty meat. Serve the meat at room temperature or cold.' - TEXT DAVID CHANG AND PRIYA KRISHNA | IMAGE PEXELS.COM
Pork with tonnato sauce
This is what you need
- 170 g canned tuna
- juice of 1 lemon
- 1 egg yolk
- olive oil
- capers
- caper juice
- black pepper
- roast prosecutor
- fennel
- rocket
- Parmesan cheese
This is how you make it
Put about 170g of canned tuna (preferably in oil), the juice of 1 lemon, 1 egg yolk, a few shoots of olive oil, a good handful of capers plus some caper juice and coarsely ground black pepper in a blender. Puree until you have a thick, smooth sauce. Cut a generous amount of roast prosciutto (page 19) into thin slices and top with a few slices of fennel, rocket leaves and shaved Parmesan cheese. Serve the tonnato sauce separately.
Wine
White is possible, but a chilled light red wine with it is more distinctive. Look for something fruity with enough fresh acidity to resist the salty, vinegary bite of the capers. From the Jura, from Piedmont - where vitello tonnato comes from - or from Veneto, like this elegant spring wine.
MONTE DEL FRÀ LENA DI MEZZO VALPOLICELLA CLASSICO | LESGENEREUX.CO.UK | €11.20
More recipes?
DAVID CHANG | CARRERA CULINAIR | ISBN: 9789048857951 | € 23.99
DAVID CHANG & PRIYA KRISHNA | CARRERA CULINAIR | ISBN: 9789048863709 | € 29.99
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