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Danielle Girouard
Porco tonnato
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Ingredients
Directions
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Let the pork fillet heat up for half an hour outside the refrigerator and preheat the oven to 210 degrees.
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Bake the bread according to the instructions on the package.
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Meanwhile, sprinkle the pork fillets with salt and heat a frying pan over medium heat.
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Fry the meat in two thirds of the olive oil for about 10 minutes of rosé without too much coloring.
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Turn off the heat and let the meat pass under aluminum foil or a lid and cool to room temperature.
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Mix the tuna with the mayonnaise and lemon juice into a smooth sauce with a blender or hand blender.
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Dilute with a drop of water and season with salt and white pepper.
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Cut the meat into slices of no more than half a centimeter thick and spread over the plates.
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Divide the tuna mayonnaise with a spoon and sprinkle with capers.
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Make the arugula with the remaining olive oil, pepper and salt.
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Garnish the plate with the arugula and serve with the freshly baked bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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