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Tuna-style focaccia with pork loin and cherry tomatoes

Tuna-style focaccia with pork loin and cherry tomatoes

Name: Tuna-style focaccia with pork loin and cherry tomatoes
Yield: 1 focaccia
Ingredients: 200g pork loin; 70g fiordilatte mozzarella; 50g Crem-A-Poche Tuna; 20g Extra-Virgin Olive Oil; q.s. Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil; q.s. Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil; q.s. Capers In Wine Vinegar; q.s. Steak Pepper, Seasoning Mix; q.s. Orange Pepper, Aromatic Mix

Ingredients for 1 focaccia

200g pork loin
70g fiordilatte mozzarella
50g Crem-A-Poche Tuna
20g Extra-Virgin Olive Oil
q.s. Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
q.s. Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil
q.s. Capers In Wine Vinegar
q.s. Steak Pepper, Seasoning Mix
q.s. Orange Pepper, Aromatic Mix

Method

Season the pork loin with the spices and extra-virgin olive oil.
Vacuum-seal and cook sous-vide at 63°C (145°F) for 2 or 3 hours, depending on the size of the cut.
Bake the focaccia in the oven with the fiordilatte mozzarella.
Once baked, top with thinly sliced pork loin, the creamy crem-a poche tuna, cherry and small tomatoes and capers in wine vinegar.
Garnish with marjoram leaves.