Ingredients

Method

• 3 T butter
• 3 T olive oil
• 6 pork rib-eye steaks, at room temperature
• 12 capers, drained
• 5 anchovies
• 12 sage leaves, deep-fried
• lemon wedges, for serving
• For the tuna sauce, blend:
• 2 free-range eggs, boiled
• 250 g canned tuna
• 1 lemon, juiced
• ½ cup extra virgin olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat half the butter and 1 T olive oil in a pan and fry 3 steaks for 5 minutes on both sides until cooked but still slightly pink inside. Repeat with the remaining steaks and 1 T olive oil. Set aside and cover.

2. Gently pull away the outer petals of the capers to form a flower. Drain on kitchen paper. Heat the remaining oil in a pan and fry the capers until crispy.

3. To serve, place the steaks and their juices onto a platter and spoon over the sauce, anchovies, crispy sage leaves and capers. Serve with lemon wedges.

Cook's note: Vitello tonnato is a meat-fish combo – slices of veal (we've used pork steaks) served in a rich tuna-caper-anchovy sauce served as part of an antipasti platter, or as a main course.

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