I like to serve pork a little pink, which isn’t to everyone’s taste. If you prefer your pork cooked through, then add on 20 minutes to the suggested cooking time below

Preheat an oven to 200°C fan/gas mark 5. If your loin of pork is very fatty, then trim the fat so that you have a 1cm border around the meat

Pound the garlic clove and thyme leaves in a pestle and mortar until you have a paste. Add 30ml olive oil and season generously with salt and pepper. Rub this all over the pork loin

Place your loin in a baking dish, fat-side down and put in the oven. Turn the pork over after 20 minutes and cook for a further 25 minutes. The loin should be cooked by this time. To check, place a metal skewer into the centre of the meat and leave for a few seconds. The skewer should feel hot but not burning hot. Allow the pork to cool completely

While the pork cools, make your sauce. Put the tuna, egg yolk and lemon juice in a food processor. Season with salt and pepper. Turn the processor on and blend until the ingredients become a smooth purée. With the motor still running, slowly drizzle in the remaining olive oil in a thin stream. If the mixture seems a little thick after adding all the oil then add a splash of water. The sauce wants to be roughly the thickness of yoghurt. Taste and adjust the seasoning if needed

Once the pork is cool, slice it as thinly as possible using a sharp knife. Layer the slices on a large plate or platter. If you have some nice roasting juices from the pork then drizzle a few spoons of this over the pork. Taste a slice and adjust the seasoning appropriately

Generously slather the tuna sauce over the pork. Drape the anchovies on top and sprinkle over the capers