Idaho Potatoes with "Hoosier-Style" Vitello Tonnata

Idaho Potatoes with "Hoosier-Style" Vitello Tonnata
Staff Writer

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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. 

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
29g
41%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
142mg
47%
Carbohydrate, by difference
57g
44%
Protein
76g
100%
Vitamin A, RAE
402µg
57%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
276mg
28%
Choline, total
194mg
46%
Fiber, total dietary
8g
32%
Fluoride, F
17µg
1%
Folate, total
151µg
38%
Iron, Fe
20mg
100%
Magnesium, Mg
143mg
45%
Manganese, Mn
2mg
100%
Niacin
34mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
798mg
100%
Riboflavin
1mg
91%
Selenium, Se
121µg
100%
Sodium, Na
705mg
47%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
442g
16%
Zinc, Zn
6mg
75%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.