Thinly Sliced Pork, Meat Juices and Tuna Dressing from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 1 tbsp baby capers
• leftover cooked pork loin, shoulder or leg, bone removed
• 1 garlic clove, peeled and crushed
• 1 tbsp Dijon mustard
• a small pan of the meat cooking stock
• salad leaves
• salt
• pepper
• 1 splash of extra virgin olive oil
• a few thyme leaves
• 1 splash of sherry vinegar
• 1 anchovy fillet
• 1 small can tuna fillet in oil, drained
• 2 medium egg yolks
• milk
• ½ garlic clove, peeled and crushed
• 200 ml extra virgin olive oil/salad oil (mix half and half)
• 1 squeeze of lemon juice