Porco tonnato

Name: porco tonnato
Total time: 20 min
Yield: 4
Ingredients: 2 pig hares; 1 chip off bread; 3 tablespoon olive oil; 1 tin can tuna; 6 tablespoon mayonnaise; 1 tablespoon lemon juice; 2 tablespoon capers; 24 leaf arugula

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.