Fried Brussels sprouts with tonnato and pancetta

Instructions

1 For tonnato, whisk yolk and mustard together in a small bowl until well combined. Gradually add oil, drop by drop at first, until mixture starts to thicken, then in a thin steady stream, whisking continuously, until thick and emulsified. Transfer mayonnaise to a food processor, add tuna and lemon juice to taste then process until a thick spreadable consistency. Season to taste. Refrigerate, covered, until required.

2 Heat a frying pan over low-medium heat. Add pancetta and cook, stirring occasionally, until golden and crisp (6 min). Use a slotted spoon to transfer pancetta to a bowl lined with a paper towel. Transfer rendered pork fat to another bowl.

3 Combine Brussels sprouts with lemon juice and honey in a large bowl; toss.

4 Heat half the reserved rendered pork fat in the same pan over medium heat. Add half the coated Brussels sprouts, cut-side down, and cook until golden (3 min). Turn over, cover with a lid and reduce heat slightly and cook until tender (3 min). Transfer to a bowl and keep warm. Repeat with remaining pork fat and Brussels sprouts. Return all sprouts to the pan with pancetta and toss to combine.

5 Pile warm sprouts into a bowl and scatter with micro parsley. Serve with tonnato drizzled with a little olive oil.