Pork Loin "Vitello Tonato"
I don't know if you would be up for making your own, but I regularly make a similar dish using a pork loin, flavored in the manner of porchetta, cooking until barely pink, let cool, slice and serve with Tonatto sauce. Works great, and easy and less expensive to aquire a good pork roast. The tuna sauce is so piquant and flavorful, that I don't notice I am not eating veal. My french BF loves it as well. Nice on a warm evening with a salad and white wine.
My sauce is pretty simple - as in most Italian food, good ingredients make the sauce:)!
1 can 6.5-7 oz. good quality tuna in oil, prefferably imported or something like St. Judes in olive oil
6 canned flat anchovies, if salted, rinsed.
1/2 C. good fruity olive oil
4 tbsp. lemon juice
zest of 1/2 lemon, very fine
1 Tbsp. capers
Course salt and black pepper to taste, if desired
Put tuna, lemon juice, anchovies in processor and pulse to chop and blend. Slowly add oil until a smooth sauce comes together. Add capers and pulse to chop into mixture. Taste for salt, and add if desired. Some times I add more lemon at this point if it seems needed.
I preffer to pepper the assembled dish. If I am serving a crowd with this, double or triple the sauce to have enough to really nap the sliced roast, and have additional for passing.
Serve over roast pork, poached chicken, or veal if lucky enough to have that as your base.
Garnish with additional sliced lemon, pepper, and a drizzle of olive oil over the platter of roast covered in sauce.
I forgot the garlic in my recipe above! Oops!
2 cloves, peeled and smashed added to the processor at the beginning.....
not the same without the garlic. I like the idea BambiC has of adding some veggies from the pork roast. Mine would have carrot, celery and onion in the bottom, plus delicious juices from the pork soaking on everything, flavored with herbs. Yum - I am going to try that next time I make it:)!