In Italy, this dish would be prepared with veal. Antony's version, using loin of pork, is equally delicious.
Season the rolled loin with pepper. Place the vegetables, herbs and peppercorns in a saucepan just large enough for the piece of pork. Place the pork on top of the vegetables, then pour in the wine and half the stock and bring slowly to the boil.
Cover with wet greaseproof paper, then a lid and cook gently for about 1¼ to 1½ hours. Allow the meat to cool in the liquor.
Place the meat on a board and the vegetables in a bowl, then discard the herbs. Strain the remaining stock into a bowl.
In a liquidiser, blitz the cooked vegetables, with the leftover stock, the tuna, anchovies and garlic and process to a smooth paste. Add the sugar, mayonnaise and blend, and with the
Machine running add the lemon juice, zest and slowly add the remaining olive oil. Season. If you have time, pass the mixture through a sieve to make the sauce is even smoother.
Pour the sauce into a bowl, and then add the cream and a little more stock until it has the consistency of single cream.
Thinly slice the pork, and pour over some of the tuna sauce and scatter with capers and tarragon.
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