Loin of pork with tuna sauce

Cooking time: 1 h 20 min
Difficulty: easy
Lombo di maiale tonnato

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 purée. Stir the purée 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.


Coll. (2010), "The Silver Spoon", Phaidon, 770

Suggested wine
Ticino DOC Bianco di Merlot
Fr. 16.00

Serves 4

  • 800 g / 1 3/4 lb loin of pork, boned
  • 250 ml / 8 fl oz dry white wine (suggested wine : Contrada)
  • 2 carrots, cut into thin batons
  • 1 celery stick, chopped
  • 1 onion
  • 1 tablespoon black peppercorns
  • 1 tablespoon 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
  • 175 ml / 6 fl oz olive oil
  • 2 tablespoons capers, drained, rinsed and chopped
  • 4 canned anchovy fillets in oil, drained and chopped
  • 200 g / 7 oz canned tuna in oil, drained and flaked
  • salt