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Recipe

Pork and fennel tonnato

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Pork and fennel tonnato
  • 2 tablespoon olive oil
  • 1 large fennel bulb, trimmed, thinly sliced (reserve fronds)
  • 500 gram pork fillet, trimmed, thinly sliced
  • 1 bunch small watercress, trimmed, washed
  • 250 gram punnet cherry tomatoes, halved
  • 2 eggs, hard-boiled, peeled, quartered
  • fried capers, to serve
Tonnato
  • 2 egg-yolks
  • 1 1/2 teaspoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 3/4 cup olive oil
  • 185 gram can tuna in oil, drained, flaked
  • 2 teaspoon capers, rinsed
  • 3 anchovy fillets
  • 1 tablespoon chopped parsley
  • lemon juice, to taste

Method

Pork and fennel tonnato
  • 1
    Heat half oil in a large frying pan on high. Cook fennel for 4-5 minutes, until golden. Place in large bowl.
  • 2
    Heat remaining oil in same pan on medium. Fry pork for 2-3 minutes each side, until just cooked. Set aside.
  • 3
    To make tonnato, blend egg yolks, vinegar and mustard in food processor (or hand blender) until smooth. Add oil in a thin, steady stream until thick and pale. Add tuna, capers and anchovy. Process until creamy. Add parsley and juice, season to taste.
  • 4
    In a bowl, combine watercress and tomatoes with fennel. Add pork and egg. Drizzle with dressing. Top with reserved fronds and fried capers (see notes).

Notes

Drain capers on paper towel. Heat oil in frying pan on medium, fry capers for 2-3 minutes until they begin to burst. Drain on paper towel.

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