Vitello Tonnato is a popular dish served during the summer months in Italy. In this version from my colleague Sandro, he substitutes pork tenderloin for the veal and fresh tuna for canned tuna in the sauce with stunning results. Best of all, both the pork and tuna are cooked in Convection, ensuring amazing texture and flavor.

The preparation is relatively simple. Even though the tenderloin and tuna have different cooking times, Sandro explains how both can be cooked in one skillet. Using a low convection temperature is the key to achieving the perfect texture of both the pork and the tuna. 

Don't be concerned if the meat appears slightly rosy when sliced; this indicates that it has yet to dry out during cooking. If the rosy color is off-putting to anyone, cover the sliced pork with foil and place it in the oven for a few minutes. The color will change immediately, but the texture will remain perfect.

INGREDIENTS

1 pork tenderloin (1.5 lb)

1 tsp kosher salt

½ tsp dried oregano

1 tbsp vegetable or olive oil

Freshly ground pepper

For the sauce

6 oz fresh tuna (or 1 5 oz can tuna)

½ cup mayonnaise

1 teaspoon Dijon mustard

3 hard-boiled egg yolks (optional) 

3 anchovies (optional)

Juice of 2 lemons

PREPARATION

Combine the seasoning with the oil and rub it onto the pork tenderloin before cooking. Even a 1-hour marinade enhances the flavor but overnight is best.

Preheat the oven to Convection or Convection Bake mode to 325°F.

Season the tuna with salt and pepper and set it aside.

Heat a 12" oven-proof skillet over moderate heat. Once hot, increase the heat, add the pork to the pan, and sear on all sides. Add the tuna to the skillet and transfer to the oven. Set the timer for 8 minutes (total tuna cooking time). After 8 minutes, remove the tuna from the oven and set it aside to cool.

Continue cooking the pork tenderloin for an additional 7 minutes. Remove the skillet from the oven, remove the pork tenderloin from the skillet, and allow the meat to cool.

Making the Sauce

Once the tuna has cooled, cut it into large chunks and pulse a few times in a food processor to break it up.  Add the mayonnaise, mustard, anchovies, and hard-boiled egg yolks and process until the mixture is creamy. Then, gradually add the lemon juice to thin the consistency of the sauce.

When the tenderloin has cooled, slice it thinly. Arrange the slices on a tray, add the sauce, and garnish with thin slices of lemon or lime and radishes (optional).

Serves 4

Note: Sandro noted that the sauce is just as delicious without the egg yolks if you prefer to skip using them.