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  • About 2 to 2 1/4 pounds of lean pork loin, boned and trimmed of fat
  • 1 carrot
  • 1 stalk celery
  • 1 medium onion
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • Salt, to taste
  • For the sauce:
  • 8 ounces (1 small jar) mayonnaise
  • 12 ounces Italian tuna, canned in olive oil, drained, see note
  • 3 to 4 anchovies, canned in oil
  • 1 heaping tablespoon of salt-packed capers, rinsed
  • Salt and freshly ground pepper
  • 1 teaspoon lemon juice, if needed
  • Lemon slices
  • 2 tablespoons chopped parsley

Bring about 8 cups of water to boil in a large saucepan. Add meat and vegetables and cook, reducing heat to a low boil, until tender, or about 1 hour. Lift meat from the stock and place in refrigerator to cool.

Add mayonnaise, tuna anchovies and the capers to the bowl of a food processor. Blend to a smooth sauce. If the sauce is too thick, add 1 or 2 tablespoons of the meat stock. Season to taste. Slice the meat thinly and lay it on a serving plate with the slices slightly overlapping. Pour sauce over meat, completely covering meat. Decorate with slices of lemon, capers and parsley. The sauce tends to darken slightly in contact with air so if you prepare the dish in advance, add the teaspoon of lemon juice to slow down darkening. Can be assembled a few hours before serving. Serves 8

Note: Oil-packed Italian tuna is available at most Italian markets.

Adapted from the original by Anna Venturi

Thursday, September 12, 2002

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