Pork loin with tuna sauce

Preparation:

Preparation: Tie the meat with white kitchen string and place it in a pot where it fits. Pour the wine over it and cover it with water. Add the carrots cut into sticks and the celery into small pieces, the whole onion, a pinch of salt, a spoonful of peppercorns and one of oil. When it begins to boil, reduce the heat to low, cover and simmer over low heat for an hour. Let the meat cool in its liquid, drain it and put it in the fridge with a weight on it. Meanwhile, prepare the sauce: crumble the hard-boiled egg yolks and mix them with the mustard, three pinches of salt and a teaspoon of vinegar. Obtained a homogeneous cream, begin to pour the oil slowly as for a mayonnaise. At the end, flavor the sauce with the washed, squeezed and minced capers, the minced anchovies and the minced tuna. Then add the cooking vegetables passed to the blender. Mix everything carefully. Cut the meat into thin slices, arrange them slightly overlapping and in concentric circles on the serving plate. Pour the sauce on top so that it covers everything. Decorate with lemon slices and serve immediately. Accompanying wines: since this recipe is especially indicated for breakfasts and summer lunches, white wines are the logical combination: Arneis Del Roero DOC, Müller-Thurgau Valle Isarco DOC, Marchese Villa Marina VdT Di Sardegna.