Pork loin tuna sauce

Drain the canned tuna, stir in a food processor with the capers, and then simmer to make tuna paste.

Add mayonnaise and lemon juice to the finished tuna paste to make tuna sauce. Thinly slice the onion and soak it in water.

Slice the roasted pork into thin slices, place thinly sliced ​​oranges (1/2 pieces) on top of the pork to transfer the aroma.

Peel the remaining orange peel and shred it into Julienne.

Cut half of the remaining flesh for finishing, and squeeze the remaining flesh into [3].

Boil water, add salt, then boil the skin of [4] over high heat for 1 minute and put it in the bad. The beans are also quickly boiled.

Apply an appropriate amount of tuna sauce to the badd, top with five slices of pork from [3], and then spread it with tuna sauce. Layer this process until the pork is gone.

Divide the tomatoes into 8 equal parts, place the boiled bean paste and soaked onions together in a bowl, add * and mix well.

Place [8] on a plate and cover two slices of pork from [7]. Top with orange peel and finishing orange and sprinkle with caper and Italian parsley to finish.