Tuna loin with horseradish and lemon flavor
This tuna loin with horseradish and lemon flavors takes a classic and brings it to the forefront. In today's recipe from La Migliore Ricetta Italiana, the tuna sauce is complemented by the tangy notes of horseradish and the refreshing notes of lemon, complementing the meat, which is served very thinly sliced after a long rest.
- 1 kg pork loin
- 300 g white wine
- 1 stalk of celery
- 1 carrot
- 1 onion
- 1 clove of garlic
- 2 cloves
- laurel
- sale
- peppercorns
- 200 g drained tuna in oil
- 150 g mayonnaise
- 50 g desalted capers
- 40 g lemon juice
- they think fresh
- loin cooking liquid
- Coarsely chop the celery, carrot and onion.
- Brown the loin in a saucepan with the vegetables, garlic, cloves, a few peppercorns and a bay leaf.
- Brown the meat on all sides until golden brown.
- Blend with the white wine and let it evaporate completely.
- Cover with water and salt.
- Cook gently for about 50-60 minutes.
- Turn off the heat and let the loin cool in the cooking liquid.
- Drain the pork loin and let it cool completely (ideally, prepare it the day before); strain the cooking liquid.
- Drain the tuna and blend it with the mayonnaise, capers, lemon juice, and horseradish.
- Gradually add a few spoonfuls of the filtered cooking liquid until you obtain a smooth, creamy sauce.
- Season with salt and add more horseradish or lemon juice to taste.
- Slice the now cold loin very thinly.
- Arrange the slices on plates and cover them with the tuna sauce.
- Finish with a few drops of lemon juice, a finely grated horseradish, and, if desired, a few capers.
This recipe is from our reader Maria Vittoria Kammi, originally from Trieste and accustomed to blending Central European influences, flavors from the Karst Plateau, and Mediterranean tradition in her cooking. Her refrigerator is always stocked with fresh horseradish, which she grates at the last minute to accompany boiled meats, roasts, and potato salads. So it was only natural that it should also be included in her version of tuna loin: she uses it along with lemon so that both flavors remain distinct in the tuna sauce. Preparing the meat is also crucial: "The trick," she explains, "is to prepare the meat the day before, let it rest in the broth, and serve it cold, sliced very thinly, almost transparent."