Serves 4

This is based on the classic Italian vitello tonnato – poached veal sliced thinly and served with an Italian tuna mayo dressing – but I’ve used pork as a cheaper alternative and as a great option for those who have reservations about eating veal. Strange as it may sound, the “surf and turf” concept really works for this dish. The tuna, capers and anchovies give the dressing a depth of flavour that truly complements the earthy pork. Because it is a lean meat, the pork loin or fillet should be served medium at most. I can’t understand why some people insist on cooking pork until it is bone-dry and stringy. Keep it slightly pink and it will stay juicy and tender.

500g centre-cut pork loin or fillet
1 carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
2 bay leaves
4-5 juniper berries, lightly crushed
2 litres brown chicken stock
Sea salt and freshly ground black pepper

For the dressing
2 egg yolks
80g tin of tuna packed in oil, drained
2 tbsp capers, rinsed and drained plus few extra to garnish
2 anchovy fillets in oil
1 garlic clove, peeled and finely crushed
300ml olive or vegetable oil
Squeeze of lemon juice, according to taste
Sea salt and freshly ground black pepper
Small handful of flat-leaf parsley, chopped

1 Trim the pork and place in a deep pan with the rest of the ingredients. Bring to the boil, then skim off the froth and scum that floats to the surface. Reduce the heat to a very low simmer and cook for 18-20 minutes until the pork is slightly springy when pressed. Remove the pan from the heat and leave the pork to cool in its poaching liquor.
2 For the dressing, put the eggs, tuna, capers, anchovies and garlic in a food processor and blend to a wet paste. With the motor running, slowly trickle in the oil and whiz until the sauce is smooth. You may need to turn the processor off and scrape down the sides of it a few times while doing this. Season with lemon juice, salt and pepper to taste. Finally, add the parsley and give the mixture a few pulses. Transfer to a clean bottle or plastic container and chill for up to 2 days.
3 When cooled, slice the pork as thinly as possible and arrange on a picnic platter or in a plastic container. Wrap tightly with clingfilm to seal. Pack a tablespoon or two of rinsed capers to use as a garnish.
4 Spoon the dressing over the pork and garnish with a sprinkling of capers to serve, with a green bean and new potato salad if you wish.

Note: It is important to keep the tuna dressing properly chilled as it contains raw egg yolks. If you are feeding young children or pregnant women, it’s best to substitute the egg yolks and oil with 300ml of shop-bought mayonnaise.

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