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Home > Restaurants > Recipes > Pork Tonnato Sandwiches

Pork Tonnato Sandwiches

Provided by: Chef Anita Lo

  • Type of Dish: Main Courses, Sandwiches
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Two egg yolks
1 tsp. French Dijon mustard
1 large clove garlic
1 lemon
¾ cup extra-virgin olive oil
½ cup regular salad oil
3 to 4 finely chopped anchovies

Pork Tonnato Sandwich:
1 jar tuna
Salt and pepper
Lemon juice
Pork tenderloin
1/4 to 1/3 cup diced raw sunchokes
Fresh arugula


Finely chop the garlic. Add half of the juice of one lemon, mustard, and egg yolks, and whisk together. Slowly whisk in the extra-virgin olive oil till you achieve an emulsification. Be careful not to break it up. Whisk in ½ cup regular salad oil and slowly emulsify that as well. Add the anchovies and set aside.

Drain oil from the can of tuna. Roughly chop the capers, soaking them in water first if they’re salted, and add to the tuna. Add lemon plus salt and pepper to taste. Remove the silver skin from the pork tenderloin. Hand-roast it till medium rare. Let it rest and get cold. Slice it thin and against the grain. Add sunchokes to the set-aside mixture, then fold in the mayo; add salt and pepper to taste. Smear onto split-in-half focaccia, add sliced tenderloin, and top with a handful of arugula.
(Published 2012)

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