Idaho Potatoes with "Hoosier-Style" Vitello Tonnata



For the pork

  • 1 1/2 Pound  pork loin
  • 6 Cups  water
  • 1/2 Cup  salt
  • 1/4 Cup  sugar
  • large onion, chopped
  • heard garlic, split in half
  • 12  sprigs thyme
  • 2 Tablespoons  olive oil

For the vitello tonnata

  • medium golden Idaho potatoes, halved
  • 1/4 Cup  plus 3 tablespoons extra-virgin olive oil
  • 1 Tablespoon  champagne vinegar
  • 8 Ounces  sashimi grade tuna
  • 2 Tablespoons  olive oil
  • 1/4 Cup  finely chopped red onions
  •  Pinch of  cayenne
  • 2 Tablespoons  mayonnaise
  • 1/4 Cup  pickled okra, sliced into rings

Vitello tonnato is a classic Italian dish of sliced veal with a mayonnaise-based sauce. For this recipe, chef Greg Hardesty of Recess in Indianapolis puts a Hoosier-touch to it by replacing the veal with pork and adding cayenne and pickled okra. 


For the pork

Bring the water and all of the aromatics to a hard boil. Remove from the heat and let it cool completely. When completely cool, submerge the pork loin into the brine and marinate for 4-6 hours in the refrigerator. When time is up, remove the pork from the brine, rinse, and pat dry. Preheat oven to 350 degrees. Season the pork with salt and pepper. Sear in a large sauté pan over medium-high heat with the 2 tablespoons of oil until golden brown on all sides, about 2 minutes per side. Remove the pork and place on a sheet pan lined with a roasting rack. Roast the pork in oven for about 15 minutes, until a meat thermometer registers medium. Remove from oven and let the pork cool completely. Place the pork in refrigerator and chill completely.

For the vitello tonnata

In a medium pan, cover the Idaho potatoes with water. Add a generous pinch of salt. Bring the water to a simmer and cook until the potatoes are just cooked through, about 10 minutes. When the potatoes are cooked, drain the water and allow the potatoes to cool. Dice potatoes into ½-inch cubes. Toss them a bowl with 3 tablespoons of the extra-virgin olive oil and the vinegar; season with salt and pepper to taste. Set aside. Heat the 2 tablespoons olive oil in a medium sauté pan over high heat until almost smoking. Sear the tuna on each side for 20 seconds. Remove the tuna from the pan and set aside to cool.

Meanwhile mix the mayonnaise, remaining extra-virgin olive oil, onions, cayenne, vinegar, and 1/2 of the okra together in a large bowl; season generously with salt and pepper.

Slice the tuna into ¼-inch thick slices. Gently stir the tuna into the mayonnaise mixture; spoon 1/4of the potato mixture onto each of the 4 dinner plates. Slice the pork into 1/8-inch thick slices. Layer the pork on top of the potatoes. Spoon the tuna-mayonnaise equally over each slice of pork. Garnish with remaining okra rings and serve.


Calories per serving:

1,193 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 65g 100%
  • Carbs 96g 32%
  • Saturated 13g 64%
  • Fiber 12g 47%
  • Trans 0g
  • Sugars 18g
  • Monounsaturated 37g
  • Polyunsaturated 7g
  • Protein 58g 115%
  • Cholesterol 132mg 44%
  • Sodium 6,016mg 251%
  • Calcium 162mg 16%
  • Magnesium 181mg 45%
  • Potassium 2,816mg 80%
  • Iron 7mg 40%
  • Zinc 5mg 32%
  • Phosphorus 772mg 110%
  • Vitamin A 40µg 4%
  • Vitamin C 106mg 177%
  • Thiamin (B1) 2mg 133%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 23mg 115%
  • Vitamin B6 3mg 138%
  • Folic Acid (B9) 88µg 22%
  • Vitamin B12 2µg 35%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 30%
  • Vitamin K 33µg 41%
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