Pork Tonnato (Pork in Tuna Sauce) With Green Salad

Served over a colorful bed of red peppers and beans, this is a complete one-dish dinner.

Pork Tonnato (Pork in Tuna Sauce) with Green Salad. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

This quick and easy version of the traditional Italian dish Vitello Tonnato (Veal in Tuna Sauce) swaps veal for sautéed pork loin chops. It’s a perfect dish that can be served hot or cold.

I’ve also simplified the sauce to make preparation a breeze. Served over a colorful bed of red peppers and beans, it’s a complete one-dish dinner. Just add a bag of washed ready-to-eat salad to round out the meal.

Helpful Hints

• Great northern or navy beans can be used instead of cannellini beans.
• 2 crushed garlic cloves can be used instead of minced garlic.

Countdown

• Sauté pork, peppers, and beans.
• While pork cooks, make tuna sauce.

Shopping List

To buy: 2 5-ounce boneless pork loin chops, 2 red bell peppers, 1 can reduced-sodium cannellini beans, 1 jar minced garlic, 1 whole wheat baguette, 1 can water-packed white meat tuna, 1 small jar mayonnaise, 1 container pitted black olives, 1 bag washed-ready-to-eat green salad, 1 bottle reduced fat salad dressing.

Staples: olive oil, salt, and black peppercorns.

Pork Tonnato (Pork in Tuna Sauce)

Serves 2

• 3 teaspoons olive oil, divided use
• 2 5-ounce boneless pork loin chops
• Salt and freshly ground black pepper
• 2 cups thinly sliced red bell pepper
• 1 cup canned reduced sodium cannellini beans, drained and rinsed
• 1 teaspoon minced garlic
• 1/4 cup water-packed white meat tuna, drained
• 1/2 cup mayonnaise
• 4 pitted black olives, cut in half
• 3 cups washed, ready-to-eat green salad
• 2 tablespoon reduced-fat salad dressing
• 1/2 loaf whole wheat baguette

Heat a large nonstick skillet over high heat. Add 1 teaspoon olive oil. Add pork and brown 2 minutes, turn pork over and brown the other side 2 minutes. Sprinkle cooked side with salt and pepper to taste. Lower heat to medium high, push pork to one side to make room for the red pepper and beans. Add 2 remaining teaspoons olive oil. Add red pepper, beans and garlic. Sauté 5 minutes, tossing beans and peppers together. A meat thermometer used for the pork should read 145 degrees F.

While pork cooks, mix the tuna and mayonnaise together to completely combine the ingredients breaking up all the pieces of tuna. To serve, spoon the beans and peppers on two individual plates and place the pork on top. Pour the mayonnaise sauce over the pork. Add olives on top. Add the lettuce to the plates and drizzle dressing on top. Serve with the bread.

Per serving: 631 calories (24 percent from fat), 17.0 g fat (3.0 g saturated, 6.6 g monounsaturated), 88 mg cholesterol, 54.8 g protein, 66.9 g carbohydrates, 12.1 g fiber, 557 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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