No. 19 Tuna Mayonnaise

Fillings

• A mini ciabatta from the supermarket
• 2½ cm thick pork chop (treat yourself from the butcher) or a few small ones
• Veg oil

This sounds weird but ask an Italian (or the internet) about vitello tonnato or, in this instance, maiale tonnato. The other day I had bloody roast chicken tonnato!

Cut the outermost layer of skin off the chop and then cut down through the fat almost to the meat five or six times down the length of the chop. Splitting the line of fat like this will stop the chop curling up when you cook