Cena economica.lonza di maiale tonnata .versione furba del vitel tonnè .

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice mimics sweetness without alcohol.

Cut the pork loin into large pieces and thaw it overnight if frozen.

Heat a splash of olive oil in a large pot over high heat.

Add whole garlic cloves, rosemary, sage, and thyme to the oil.

Season the pork with coarse salt and black pepper, then sear it on all sides until browned.

Optionally, deglaze the pan with white wine, allowing it to evaporate a bit.

Cover the pot and reduce the heat, cooking the pork for about 45 minutes, checking for doneness with a skewer.

While the pork cooks, prepare the homemade mayonnaise by blending two eggs, the juice of one lemon, and a pinch of salt.

Slowly drizzle in oil while blending until the mayonnaise reaches the desired consistency.

Once the mayonnaise is ready, refrigerate it while continuing with the sauce.

For the tonnata sauce, drain the canned tuna and blend it with the homemade mayonnaise until smooth.

If needed, add a bit of vegetable broth or water to adjust the consistency of the sauce.

Once the pork is cooked and cooled, slice it thinly and serve it with the tonnata sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens