Cold roast pork with tuna mayonnaise

Cold roast pork with tuna mayonnaise

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

The Italians are masters of simplicity. This recipe is a twist on the classic dish vitello tonnato. It could be called maiale tonnato, which roughly translates as tuna pork! It’s absolutely perfect for lunch on a hot summer’s day, accompanied by a chilled glass of chenin blanc or cold-climate chardonnay.

We used to make this dish at the River Café in summer, using leftover roast pork. It’s the perfect way to use up any roast pork leftovers.

Ingredients

Quantity Ingredient
200g roast pork belly or loin, crackle removed and chopped
4 kipfler potatoes, boiled and peeled
200g green beans, blanched until tender and refreshed
2 tablespoons extra-virgin olive oil
1 lemon, juiced
salt
freshly ground black pepper
185g can tuna in spring water
1/2 cup japanese mayonnaise
8 anchovy fillets
1 tablespoon baby capers
1/4 cup chopped flat-leaf parsley leaves

Method

  1. Carve the pork into thin slices about 5 mm thick. Slice the cold cooked potatoes in half lengthways and trim the beans of their tops and tails.
  2. Carefully place the pork, potatoes and beans in a bowl. Season with olive oil, lemon juice, salt and pepper.
  3. Drain the canned tuna and break it up into a bowl. Combine with the mayonnaise and set aside.
  4. To serve, arrange the pork, potatoes and beans in alternating single layers on a large, long platter. Spoon over the tuna mayonnaise and top with the anchovy fillets, capers and parsley.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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