- 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
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.
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.
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.