Servings : 4-6
Preparation time : 30 to 45 min
Cooking time : 40 min
- 1 tbsp of salt
- 12 grains of black pepper
- 2 bay leaves
- 3 leaves of sage
- 2 carrots, halved lengthwise
- 1 small onion
- 1 branch of celery cut in two on the length
- 1 branch of fresh rosemary
- 1 kg of pork roast tied with string beef
- 1 tbsp of Dijon mustard
- 1 egg yolk
- 1 cup olive oil
- 150 g tuna canned, drained and chopped
- 2 tbsp capers, coarsely chopped
- 2 tablespoons of fresh lemon juice
- 3 anchovy fillets, minced
- Freshly ground pepper to taste
- A bit of persil dish for garnish
- In a saucepan, pour 8 cups of water and add the salt, peppercorns, bay leaves, sage, carrots, onion, celery, and rosemary.
- Bring to a boil and immerse the pork roast gently, lower the heat and simmer thirty minutes, covered. Remove the pan from the heat and allow to completely cool the pork in the broth.
- Using a slotted spoon, retrieve the carrots and celery from the broth and cut into small cubes. Reserve the cubes for the final presentation.
- Whisk in the mustard and the egg yolk in a small bowl to emulsify. Still whisking, add the olive oil. Whisk until mayonnaise is thick and creamy. Book.
- In another bowl, put the tuna, capers, lemon juice and anchovies. Add the mayonnaise and mix well. Lightly salt and pepper.
- When the roast is at room temperature, remove the pork from the broth, cut thin slices and arrange on a serving platter. Trim the pork of mayonnaise to the tuna. Decorate the dish with the carrot and the celery into cubes, as well as with capers, persil and lemon zest.