Thinly Sliced Pork, Meat Juices and Tuna Dressing

This dish has been adapted from the traditional vitello tonnato, poached veal with tuna sauce. When we were left with half a roast loin of pork from evening service in the restaurant, we found it made a delicious light lunch when served the following day with either the reheated meat juices, some shaved Parmesan and a few salad leaves, or with this tuna dressing. The important thing here is to serve the meat at room temperature and to slice it incredibly thinly.