Pork Tonnato Food

PORK TONNATO

Steps:

• Heat 1 tbsp olive oil in large skillet over high heat.
• Season the pork with salt and pepper, then brown on all sides..
• Transfer pork to a plate.
• Reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer.
• Return the pork to the skillet along with the tuna and the capers.
• Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
• Transfer the pork to a cutting board and let rest 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
• Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
• Slice the pork and divide among plates.
• Top with the sauce season with salt and pepper, and sprinkle with more capers.

VITELLO TONNATO

Steps:

• Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
• Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
• In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
• Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
• Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.

PORK TONNATO

Steps:

• Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
• Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g

TONNATO SAUCE

Steps:

• In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.

CRISPY PORK CUTLETS WITH TONNATO SAUCE

Steps:

• Step 1 Preheat oven to 200°F. Process 1/2 cup oil, caperberries, anchovies, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna. Process until smooth and thick, about 2 minutes, scraping down sides as needed. Transfer to a bowl
• Step 2 Stir in 1/2 cup water until smooth. Cover and refrigerate until ready to use.
• Step 3 Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs. Let excess drip off. Dredge in panko to coat. Place on a plate.
• Step 4 Heat 1/2 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels
• Step 5 sprinkle lightly with salt to taste, and place in preheated oven to keep warm. Repeat with remaining cutlets, adding remaining 1/4 cup oil to skillet after cooking 2 cutlets.