Maille tonnato or pork with tuna mayonnaise may sound down right weird to many, but I tell you it is delicious! Delicious to the point that, were ten random pedestrians dragged from the street and forced to eat it I would bet money that nine of them would wolf the lot in raptures.
With so many mackerel zipping around our coast and being of the same family as tuna I have replaced them and it works well.
For the mayonnaise
Preheat the oven to 190C/Gas 5.
Remove the rind from the pork. Keep the rind for crisping up and putting in you r pocket for a field snack.
Roll the revealed fat in a mixture of the finely chopped stripped thyme leaves, grated lemon zest, salt and pepper. Place the handsome loin in a roasting tin and trail over a little sunflower oil
Before roasting the pork first place the unseasoned mackerel on an oven tray and bake for 10 minutes. Remove, put to one side and replace with the pork. Cook for 40 hour until just cooked but still the faintest faintest pink on the inside. Leave to cool and rest
While it cooks set about the mayonnaise. In a food processor drop the eggs, mustard, lemon juice, salt .
Turn on the blades and slowly, in a thin, thin stream, pour in the oils. If you find it has become too thick, and there is still oil to add, just add a tablespoon of warm water before continuing with the oil. If for some reason the mayo splits, do not throw it away, but start again with 1 egg yolk and Â½ teaspoon mustard before incorporating back in the disaster you created before. Scrape into a bowl.
Lay the gutted mackerel on a baking tray and splash over a little olive oil. Put the mackerel in the oven and cook it for 8 minuted until just done. Transfer to a plate and leave to cool. When it's cold, carefully peel off the skin and remove the fillets from either side of the spine. Flake the fish into small pieces a bowl and stir in 6 large tablespoons of the mayonnaise; mix well
When you are ready to serve, thinly carve the pork and place the slices over serving plates. Spread the creamy mackerel mayonnaise on top. Arrange anchovy fillets on the mayonnaise in an artful way and sprinkle with a few capers. Add a dribble of olive oil and a serve with halved lemons.