Tuna mayo

If you’ve never had vitello or maiale tonnato then this might sound a little mystifying. The idea of cold leftover pork or veal covered in a tuna-based mayonnaise sounds, at first, like a culinary travesty. But, it is wizardry of the highest order. Take half a tin of the nicest tuna you can buy, drain it, empty it onto your chopping board and cut through it a load of times. If you’re making mayo, dump it in at the same time as your mustard and vinegar. Add an extra half a lemon’s worth of juice too. We wouldn’t stipulate that you have to use this in a pork-based sandwich, but if you did, it would be all the better for it. Look at the Tuna Mayo, of sorts… sandwich. If you’re adding to 2 tablespoons of bought mayo, add 1 tablespoon of chopped tuna and a big squeeze of lemon.