Try this exotic, gourmet dish at home. 


  • 1 Veal tongue

  • 5 Peppercorns

  • 1 Bay leaf

  • 400g Pork tenderloin

  • 250g Tinned ethical tuna, drained

  • 5 Garlic cloves, peeled

  • 50g Baby capers, drained

  • Upland cress for garnish, or watercress

  • Fennel fronds, garnish

  • 100ml Olive oil

  • 300ml Canola oil

  • Cracked coarse black pepper

  • Sea salt

  • Lemon dressing

  • 40ml Fresh lemon juice

  • 60ml Olive oil

  • 60ml Canola oil

  • 1 tsp Dijon mustard

  • Sea salt to taste

  • Garlic aioli

  • 70g Garlic cloves, peeled

  • 30g Dijon mustard

  • 50ml Fresh lemon juice

  • 50ml White wine vinegar

  • 200ml Olive oil

  • 200ml Canola oil

  • 3 Egg yolks

  • 1 Whole egg


  • 1.

    In a saucepan cover veal tongue in water, add peppercorns and bay leaf. Bring to the boil and simmer for approximately three hours, be sure to skim and top up water throughout cooking.

  • 2.

    Once cooked, it will pierce easily with a knife. Cool in water, once cooled, peel skin on tongue and trim any outer red coloured flesh. Chill in fridge.

  • 3.

    Slice chilled tongue into thin slices and dress with lemon dressing.

  • 4.

    Generously season pork with pepper and sea salt. Seal pork loin in hot pan with a small amount of olive oil.

  • 5.

    Depending on size, roast pork in 200C preheated oven for approximately 4-5 minutes. You’re looking for the pork to be slightly under when coming out of the oven so it can rest into a medium well state. Place aside and chill.

  • 6.

    Slice veal.

  • 7.

    Mix the tuna with the aioli until it’s a loose mayonnaise consistency.

  • 8.

    The garlic needs to be sliced evenly on a slicer evenly at about 1mm thickness. The Capers need to be well drained as well.

  • 9.

    Next step is to heat the canola oil to 145C in a saucepan, you can manage the heat with a metal food thermometer. Once at temperature, place the garlic crisps into oil and keep continually moving until slightly golden and crispy, place crispy garlic crisps on paper to drain.

  • 10.

    Repeat the process with the capers. The idea is to cook out the moisture, so they remain crispy.

  • 11.

    Once all ingredients are prepared place to the side, ready for plating.

  • Aioli:

  • 1.

    Place garlic cloves and both oils in a saucepan. Place on stove and slowly heat garlic is softened and infuses. Chill in fridge, then drain garlic well.

  • 2.

    Next in a high-speed jug blender, place the garlic, lemon juice, vinegar, Dijon and eggs. Blend ingredients while slowly adding the garlic oil. Season for taste. place to the side.

  • Lemon dressing:

  • 1.

    In a high-speed blender, place the Dijon, lemon juice, white wine vinegar and blend, gradually add the oil till it emulsifies. Season to taste, chill and place to the side.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 1768kj
  • Fat Total 177g
  • Saturated Fat 19g
  • Protein 38g
  • Carbohydrate 9g
  • Sugar 0g
  • Sodium 962mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Bopp & Tone restaurant in Sydney CBD. Head Chef, Sa Va'afusuaga, and Group Executive Chef, Jason Roberson, offer a focus around honest and generous share food with Mediterranean influences, all predominantly cooked on the in-house wood grill or charcoal oven.

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