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1 (1-pound) pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup plus 1 tablespoon vegetable oil, divided
1 whole egg
1/4 cup fresh juice from 2 lemons, divided
1 teaspoon Dijon mustard
1 teaspoon drained capers
2 anchovy fillets
1 (5-ounce) can tuna in olive oil, drained
Flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced fennel bulb and fennel fronds, thinly sliced caper berries, and/or thinly sliced radish, for garnish
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1st Keep
 mlehet
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