Pork Tonnato

Cook time 1.5 hours
Servings 4 as an entree


500g piece of pork loin, skin and bone removed
1 bay leaf
3 sprigs sage
1 carrot
1 onion, studded with 4 cloves
2 stalks of celery
100ml white wine

Tonnato mayonnaise
2 egg yolks
1 tsp. Dijon mustard
3 anchovy fillets
Juice and zest of ½-1 lemon
185g can of tuna in oil, drained
¼ cup extra virgin olive oil
¾ cup grapeseed oil
Salt and white pepper

1 ½ tbs. capers
½ cup black olives, seeds removed and cut in half
Parsley, garnish

Pork Tonnato


Place the pork, bay leaf, carrot, onion, celery, white wine and add enough water to cover the pork. Bring to the boil, skimming off any impurities that come to the surface. Turn the heat down and gently simmer for 35 mins. Once cooked, turn the heat off and allow the pork to cool completely in it’s cooking liquid. Remove and chill until ready to use.

For the Tonnato mayonnaise, process the yolks, mustard, anchovy fillets and lemon in a small blender. With the motor still going drizzle in the oils until a thick emulsification forms. Add the tuna and pulse a few times until just incorporated. Season the sauce with a little salt and pepper.

To serve, thinly slice the pork and arrange in one even layer of 4 separate plates. Spoon over the mayonnaise and finally sprinkle with capers, olives and freshly torn parsley. Serve with crusty bread.