Pork loin tuna sauce

Drain the oil from the canned tuna, blend it in a food processor with the capers, and strain it to make tuna paste

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

Thinly slice the roasted pork and place thinly sliced ​​oranges (1/2 an orange) on top of the pork to infuse the aroma

Peel the remaining orange and cut into julienne strips

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

Bring water to a boil, add salt, and boil the skins from [4] for 1 minute over high heat, then drain and set aside. Boil the green beans briefly in the same way

Spread a moderate amount of tuna sauce on the tray, place five slices of pork on top, and spread more tuna sauce on top. Repeat this process until all the pork is gone

Cut the tomatoes into 8 wedges and add them to a bowl along with the boiled green beans and blanched onions, then add the ingredients marked * and mix well

Place [8] on a plate in layers, then top with two slices of [7] pork. Top with orange peel and an orange for garnish, then sprinkle with capers and Italian parsley to finish