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