Filter
Reset
Sort ByRelevance
Danielle Girouard
Porco tonnato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the pork fillet heat up for half an hour outside the refrigerator and preheat the oven to 210 degrees.
-
Bake the bread according to the instructions on the package.
-
Meanwhile, sprinkle the pork fillets with salt and heat a frying pan over medium heat.
-
Fry the meat in two thirds of the olive oil for about 10 minutes of rosé without too much coloring.
-
Turn off the heat and let the meat pass under aluminum foil or a lid and cool to room temperature.
-
Mix the tuna with the mayonnaise and lemon juice into a smooth sauce with a blender or hand blender.
-
Dilute with a drop of water and season with salt and white pepper.
-
Cut the meat into slices of no more than half a centimeter thick and spread over the plates.
-
Divide the tuna mayonnaise with a spoon and sprinkle with capers.
-
Make the arugula with the remaining olive oil, pepper and salt.
-
Garnish the plate with the arugula and serve with the freshly baked bread.
Blogs that might be interesting
-
15 minAppetizermaize, long-life milk, chicken stock cube, jalapeno pepper, tortilla chips,creamy corn soup with tortilla chips
-
20 minAppetizergreen asparagus, olive oil, egg, ricotta, Parmesan cheese, basil, cress,souffle omelette with green asparagus
-
50 minAppetizerraw beetroot in pot, Goudrenet apple, Red onion, garlic, traditional olive oil, tap water, vegetable stock, lemon, mild yogurt, green tabasco, fresh thyme,beet soup with spicy yogurt and thyme
-
50 minAppetizerRed onions, Red wine vinegar, boiled beetroot, extra virgin olive oil, sea salt, freshly ground black pepper, Spinach, orange, fresh basil, Dutch goat's cheese,spinach salad with beetroot and goat's cheese curls
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it